Spareribs with bacon beans
easy
45 mins
45 mins
Ingredients
- 1/2 pack (1 package for 12 dumplings and 0.75 l liquid) Dumplings "half and half
- 1 Carrot
- 2 Onions
- 500 g g
- 1 Bay leaf
- 1 TABLESPOON Juniper berries
- 1 Garlic clove
- 2 discs Toast
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 400 g green beans
- 60 g streaky smoked bacon
- 50 ml Vegetable broth (instant)
- 7-10 Tbsp two stems of savory
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Chive rolls
Directions
- 1
Mix dumpling powder and 375 ml cold water and let it swell for 10 minutes. Peel and coarsely chop the carrot and one onion. Rinse the sparerips in cold water. Boil up plenty of water with carrot, onion and sparerips.
- 2
Add bay leaf and juniper berries and cook for 20-30 minutes. Peel garlic for the dumplings. Cut toast slices into small cubes and fry them in a tablespoon of fat until crispy brown. Press garlic through the garlic press and add it.
- 3
Form 6 dumplings from the potato dough with moistened hands, placing a few bread cubes in the middle of each. Cook the dumplings in plenty of boiling salted water for about 20 minutes. Clean, wash and possibly chop the beans.
- 4
Cook in boiling salted water for 10-15 minutes. Drain and let drain well. Peel the remaining onion. Dice bacon and onion. Fry in remaining fat until crispy. Add beans, stock and savory.
- 5
Season with salt, pepper and nutmeg. Bring to the boil briefly. Arrange beans, dumplings and spare ribs on plates. Sprinkle dumplings with chives.
Nutrition Facts
990 kcal
76 g
53 g
41 g
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