Light bean pot with Kasseler

Name: Light bean pot with Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g tripped chop of Kasseler; 2 medium-sized onions; 5 black peppercorns; 11/2 TBSP. Vegetable broth; 300 g Carrots; 300 g green beans (e.g. French beans); 250 g Wax beans; 500 g broad beans; some stem(s) Oregano; some stem(s) Savory; 1 can(s) (425 ml) broad white beans; 7-10 Tbsp salt, white pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g tripped chop of Kasseler
2 medium-sized onions
5 black peppercorns
11/2 TBSP. Vegetable broth
300 g Carrots
300 g green beans (e.g. French beans)
250 g Wax beans
500 g broad beans
some stem(s) Oregano
some stem(s) Savory
1 can(s) (425 ml) broad white beans
7-10 Tbsp salt, white pepper

Directions

1
Wash the meat and pat dry. Peel and halve onions. Boil up 1 1/4 l water, onions and peppercorns. Stir in stock. Add the smoked pork, cover and simmer for about 20 minutes.
2
In the meantime clean, wash and slice the carrots. Clean, wash and slice French beans and wax beans. Peel and wash broad beans. Wash and pluck oregano except for something to garnish
3
Carrots, wax beans,
4
Add green and broad beans and herbs to the meat. Cook everything for another 20-25 minutes. Drain the white beans and finally heat them up in the stew.
5
Remove the cured pork and savory. Dice the meat and add it again. Season to taste with pepper and salt if necessary. Garnish with rest of oregano. Serve with: bread or potatoes
6
Drink: apple juice spritzer