Bean and Smoked Pork Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cook the beans in boiling salted water for about 10 minutes. Rinse with cold water and drain well.
- Peel the potatoes, heat 1 1/2 tablespoons of oil in a pan, fry the potatoes all around until golden brown. Pour the hot vegetable stock over the potatoes and cover them and cook them until cooked.
- In the meantime, fry the smoked pork, cut into narrow strips, in 1/2 tablespoon oil for 3 minutes.
- Finely chop the parsley. Add the Cremefine to the potatoes and bring to the boil. Tie lightly with a sauce thickener. Add the beans and smoked pork loin to the sauce and let it get hot, add the chopped parsley and season the dish with salt and pepper.
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