Summary

Ingredients

• 800 g beans, reen
• 400 g potato (s)
• 1 large onion (s)
• 2 chilli pepper (s), degree heat 4
• 500 g pork belly, fresh, lean
• 3 small frankfurters
• 300 ml vegetable stock
• some parsley
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Clean and chop the beans. Peel the potatoes and cut into 1.5 cm cubes. Peel and dice the onion. Core and finely dice the chili peppers.
2. Pre-cook the beans in salted water until they are firm to the bite and drain. Stand on its side.
3. Cut the pork belly into 1 cm thick slices and fry the slices in a little oil on both sides. Add the chopped onion and chillies and fry until translucent. Deglaze with broth and cook gently for about 20 minutes. Add the diced potatoes and cook until soft. Then cut the sausages into slices, add the beans and let them get hot.
4. If necessary, add a little more broth and season with salt and pepper. Sprinkle with chopped parsley and serve.