Bean and Pepper Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g French beans
- 2 pointed peppers, red
- 400 potato (s)
- 0.5 ½ onion (s)
- 300 g pork neck, diced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 350 ml vegetable stock
- 1 tablespoon vinegar
- 1 sugar lump
- 1 tablespoon tomato paste
- 1 piece (s) ginger
- salt and pepper
- Paprika powder
- 1 ½ tablespoon olive oil
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- First mix the pork neck cubes with soy sauce and cornstarch in a bowl and season with salt and paprika powder. Let it steep for about half an hour.
- Sort the beans, cut into bite-sized pieces and wash. Cut the onion into fine cubes. Halve the peppers, remove the inside and cut into pieces. Peel the potatoes and cut into smaller cubes. Peel an approx. 2 cm piece of ginger.
- Heat the olive oil in a tall saucepan and fry the onions. Then add the beans, vinegar and sugar cubes and cook for about 5 minutes. Top up with the vegetable stock, add tomato paste, pepper and paprika powder and cook for approx. 20 minutes at medium temperature until soft.
- In the meantime, cook the potato cubes separately in a little salted water. At the same time, heat the clarified butter in a small coated pan and fry the marinated meat cubes until crispy.
- Now add the potatoes, the seared meat cubes, the paprika pieces and some squeezed ginger juice, mix carefully, if necessary, add a little more seasoning. Now add salt to the bean pot. Let everything simmer gently for another 5 - 8 minutes.
- Arrange and serve in deep plates.
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