Thick bean stew with Kasseler

Name: Thick bean stew with Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg fresh broad beans (alternatively 400 g frozen broad beans); 7-10 Tbsp Salt; 250 g Chanterelles; 250 g Leeks (leek); 400 g Kassel salmon roast; 3 TABLESPOONS Rapeseed oil; 7-10 Tbsp Pepper; 3 TABLESPOONS Tomato paste; 600 ml Vegetable broth; 4 Stem(s) flat leaf parsley; 7-10 Tbsp ground cilantro

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg fresh broad beans (alternatively 400 g frozen broad beans)
7-10 Tbsp Salt
250 g Chanterelles
250 g Leeks (leek)
400 g Kassel salmon roast
3 TABLESPOONS Rapeseed oil
7-10 Tbsp Pepper
3 TABLESPOONS Tomato paste
600 ml Vegetable broth
4 Stem(s) flat leaf parsley
7-10 Tbsp ground cilantro

Directions

1
Peel the broad beans and cook in boiling salted water for about 5 minutes. Drain the beans, quench them and let them drip off. Remove about half of the beans from the pods.
2
Clean the chanterelles, wash them thoroughly and let them drain. Cut large mushrooms in half. Clean the leeks, cut them lengthwise, wash them and cut them crosswise into approx. 1 cm wide strips.
3
Wash the cured pork loin and pat dry. Cut into narrow strips about 3 cm long. Heat oil in a pot. Fry the meat strips briefly while turning them over and lift them out with a skimmer and place them on kitchen paper.
4
Sauté the mushrooms in hot frying fat, season with salt and pepper and remove. Stir the tomato paste into the frying fat and sweat it on. Add stock while stirring, bring to the boil. Add leek and cook for about 8 minutes.
5
Heat the beans, mushrooms and cured pork in the soup. Wash parsley, shake dry, pluck off leaves and chop coarsely. Season stew with salt, pepper and coriander, arrange and sprinkle with parsley.