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 beans in boiling salted water for about 10 minutes. Rinse with cold water and drain well.
2. 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.
3. In the meantime, fry the smoked pork, cut into narrow strips, in 1/2 tablespoon oil for 3 minutes.
4. 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.