Bremen Colored Finches
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 8 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beans, white
- 400 g pork (pork belly)
- 200 g carrot (s)
- 200 g leeks
- 2 onions)
- 200 g beans, reen
- 500 g potato (s)
- pepper
- Sprinkle wort
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak white beans in 1 liter of water overnight.
- Bring to the boil with the soaking water the next day. Add the pork belly, salt and cook for 60 minutes.
- Clean the carrots, leeks and onions. Wash, cut into small cubes (leeks in strips). Also give in. Cook for another 30 minutes.
- In the meantime, wash, thread and cut the green beans. Peel and dice the potatoes. Let both boil for 25 minutes. Take out the meat, cut into strips and put back in. Season to taste with salt, pepper and sprinkling seasoning. Chop the washed parsley and sprinkle over it before serving.
- Note: I usually don`t pre-cook the white beans as long as they are almost overcooked. You have to try it out.
- I also use thick rib instead of belly meat. It`s not that fat and I cut it into cubes after cooking.
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