Potato and beans pan with smoked pork

Name: Potato and beans pan with smoked pork
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 600 g new potatoes; 400 g tripped chop of Kasseler; 2-3 TABLESPOONS Oil; 150 g cherry tomatoes; 7-10 Tbsp salt and pepper; 1 medium onion; 4-5 Stem(s) Thyme; 300 g green beans; 1 TEASPOON clear soup; 200 g Schmand; 2-3 TABLESPOONS Apricot Jam; 7-10 Tbsp Chilli powder; 7-10 Tbsp Thyme

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

600 g new potatoes
400 g tripped chop of Kasseler
2-3 TABLESPOONS Oil
150 g cherry tomatoes
7-10 Tbsp salt and pepper
1 medium onion
4-5 Stem(s) Thyme
300 g green beans
1 TEASPOON clear soup
200 g Schmand
2-3 TABLESPOONS Apricot Jam
7-10 Tbsp Chilli powder
7-10 Tbsp Thyme

Directions

1
Wash the potatoes thoroughly, grate them dry and cut them into thick slices. Wash the cured pork loin, dab dry and dice. Heat 1 tablespoon of oil in a large pan (with lid). Brown the smoked pork loin all around.
2
Season with pepper, take out. Wash and dry the tomatoes and toss them briefly in the cooking fat. Take out.
3
Heat 1-2 tablespoons of oil in the frying fat. Fry the potatoes for 5-6 minutes, turning frequently.
4
In the meantime peel and finely dice the onion. Wash and pluck the thyme. Wash and clean the beans and cut them into halves or thirds. Add onion and thyme to the potatoes and fry. Season with salt and pepper.
5
Add the beans, 1/4 l water and stock. Bring to the boil, cover and stew for about 15 minutes. Add cured pork and tomatoes like this and continue cooking open for about 2 minutes.
6
Stir sour cream and jam until smooth. Season to taste with salt, pepper and chilli powder. Season the potato and bean pan, arrange and garnish with thyme. Add the apricot cream.
7
Drink tip: cool Alster water/cyclist.