Bean and Smoked Pork Pan

Summary

Ingredients

• 500 g beans, reen
• salt and pepper
• 500 g potato (s), waxy small ones
• 2 tablespoons oil
• 400 g Kasseler
• 250 ml broth
• 1 bunch parsley
• 250 ml cremefine
• 1 tablespoon sauce thickener, light

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Instructions

1. Cook the green beans in boiling salted water for 10 minutes. Rinse with cold water and drain well.
2. Peel the potatoes.
3. Heat 1½ tablespoons of oil in a large pan over medium-high heat. Fry the potatoes for 6-8 minutes, stirring occasionally, until golden brown on all sides.
4. Pour the hot broth over the potatoes and cover the pan. Reduce heat to medium and simmer for 12-15 minutes until the potatoes are tender.
5. While the potatoes cook, cut the Kasseler into narrow strips.
6. Heat ½ tablespoon of oil in another pan over medium heat. Fry the pork strips for 3 minutes until heated through.
7. Finely chop the parsley.
8. When the potatoes are tender, add the cremefine to the pan and bring to a gentle simmer over medium heat for 1 minute.
9. Sprinkle 1 tablespoon of sauce thickener into the sauce and stir constantly for 1 minute until it thickens slightly.
10. Add the cooked beans and pork to the sauce and cook for 2 minutes, stirring occasionally, until heated through.
11. Remove from heat, stir in the parsley, and season with salt and pepper to taste.