Summer bean stew

Name: Summer bean stew
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 Onion; 200 g streaky smoked bacon; 1 (approx. 250 g) Cabanossi; 400 g Carrots; 500 g Potatoes; 8 Stem(s) Savory + savory to garnish; 2-3 TABLESPOONS Oil; 2–3 Bay leaves; 500 g deep-frozen broad beans (alternatively approx. 3 kg fresh broad beans); 7-10 Tbsp freshly ground black pepper; 1 1/2 l Vegetable broth; 4 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 Onion
200 g streaky smoked bacon
1 (approx. 250 g) Cabanossi
400 g Carrots
500 g Potatoes
8 Stem(s) Savory + savory to garnish
2-3 TABLESPOONS Oil
2–3 Bay leaves
500 g deep-frozen broad beans (alternatively approx. 3 kg fresh broad beans)
7-10 Tbsp freshly ground black pepper
1 1/2 l Vegetable broth
4 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Kitchen yarn

Directions

1
Peel and chop the onion. Roughly dice the bacon. Cut cabanossi into slices. Peel and wash the carrots, cut them lengthwise into halves and cut them into slices. Peel and wash potatoes and cut into cubes. Wash the savory, tie together with kitchen string
2
Heat the oil in a pot, drain the bacon. Add cabanossi and onion, fry briefly while turning. Add bay leaf, potatoes, carrots and beans. Season with pepper and deglaze with broth
3
Bring to the boil, cover and cook for about 15 minutes. In the meantime wash parsley, shake dry and chop finely. Take the savory out of the stew, carefully season again with salt and pepper. Sprinkle with parsley and arrange in deep plates, garnished with a stalk of savory, as desired. Grey bread tastes good with it