Pears, beans and smoked pork

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel and roughly chop. Put bay leaf, peppercorns and cloves into a tea bag and close with kitchen twine. Wash the meat, dab dry and cut into cubes. Heat oil in a roasting pan.

2. 2

   Lightly fry the meat in it while turning. Add the onions, fry briefly and deglaze with a good 1 litre of hot water. Add the spice bag, bring to the boil, cover and stew for about 50 minutes.

3. 3

   Wash the beans, drain well, clean and break. Wash the pears and savory and drain. Bind the savory, except for 2 stems for garnishing, with kitchen string. Halve the pears and remove the core.

4. 4

   Peel, wash and chop the potatoes. Remove the meat from the stock together with the spice bag and put aside. Add pears, beans, savory, except for something to garnish, and potatoes to the broth.

5. 5

   Bring to the boil and simmer covered for 20-25 minutes.

6. 6

   Remove the savory from the stew. Add meat back to the stew. Wash the chives, shake dry and cut into fine rolls. Pluck the rest of the savory. Season the stew carefully with salt and sprinkle with savory, chives and pepper.

Nutrition Facts

KCAL
400 kcal

CARBS
35 g

FATS
15 g

PROTEINS
30 g