Westphalian blind hen

Name: Westphalian blind hen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 300 g streaky smoked bacon; 400 g green beans; 300 g Potatoes; 300 g Carrots; 2 small apples; 2 small pears; 2 stalk savory; 1/2 bunch Oregano; 1 can(s) (425 ml) white beans; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS light apple vinegar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
300 g streaky smoked bacon
400 g green beans
300 g Potatoes
300 g Carrots
2 small apples
2 small pears
2 stalk savory
1/2 bunch Oregano
1 can(s) (425 ml) white beans
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS light apple vinegar

Directions

1
Peel and chop the onions. Cut the bacon into slices, simmer with the onion cubes in 1/2 litre water for about 1 hour
2
In the meantime clean and wash the beans. Peel, wash and dice potatoes and carrots. Peel, quarter and core apples and pears. Cut apples into cubes, pears into slices. Wash the savory and oregano, shake dry, put some oregano aside for garnishing. Pour white beans into a sieve, rinse with cold water and drain
3
Add the green and white beans, remaining herbs, potatoes, carrots, apples and pears to the bacon, pour on the stock and let everything simmer for about 30 minutes. Season stew with salt, pepper, sugar and vinegar, arrange it and garnish with oregano