Bean Stew with Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and clean the beans and cut them into approx. 1.5 cm long, diagonal pieces. Peel the potatoes and cut into cubes. Cut the onions into small pieces.
Dice the bacon and leave it out, fry the diced onions in it until translucent. Add the beans and savory and pour about 1 liter of stock. Vary the amount of broth according to your own taste; depending on how you like to eat your stew. Let everything simmer gently for about 20 minutes.
In the meantime, cook the potatoes in a saucepan until they are soft and add them to the prepared stew. Season to taste with salt and pepper.
If you want, you can serve fresh brown bread with it.
Note: I always loved eating this recipe at my grandmother`s. It`s the ideal stew lunch and tastes twice as good when warmed up.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.