Mixed bean vegetables with smoked pork
easy
45 mins
45 mins
Ingredients
- 1 kg fresh broad beans
- 500 g green beans
- 3 Stem(s) fresh savory
- 7-10 Tbsp Salt
- 1 medium onion
- 2-3 TABLESPOONS Oil
- 4 discs (approx. 500 g) tripped chop of Kasseler
- 150 ml clear broth (instant)
- 100 ml Milk
- 50 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 75 g Gorgonzola cheese
- 7-10 Tbsp Pepper
- 1/2 bunch Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Peel, wash and drain the broad beans. Green beans wash, clean and break into pieces. Wash the savory, dab dry and bind together. Boil up about 1/2 litre of salted water and add the beans together with the savory.
- 2
Bring to the boil, cover and cook for about 20 minutes. In the meantime peel and finely dice the onion. Heat the oil in a pan and fry the pork steaks for about 4 minutes, turning them over. Keep the smoked pork warm. Briefly sauté the onion in hot frying fat and deglaze with stock, milk and cream.
- 3
Bring the sauce to the boil, add the sauce thickener and bring to the boil again briefly. Stir the gorgonzola in small pieces into the sauce and dissolve in it. Season the gorgonzola sauce with pepper and possibly a little salt.
- 4
Wash the parsley, dab dry and cut into fine strips, except for a little to garnish. Drain the beans, remove the savory and mix the parsley into the bean vegetables. Arrange the sausage and bean vegetables on a plate.
- 5
Pour gorgonzola sauce over the beans and garnish with parsley. Serve with pear halves filled with cranberries and boiled potatoes.
Nutrition Facts
470 kcal
20 g
25 g
40 g
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