Broad Bean Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 glasses beans, thick
- 400 g pork or minced meat
- 50 g bacon, smoked
- 2 onions)
- 1 carrot (s)
- 1 teaspoon savory
- 1 teaspoon basil
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Broth, granular
- salt
- pepper
- Caraway powder or whole caraway seeds
- garlic
- 1 cup sour cream
- Worcester sauce
- Flour or sauce thickener
- oil
Print Recipe
Pin Recipe Instructions
- Drain the bacon in a little oil, add the minced meat or pork, diced or cut into strips, and fry. Dice the onions, carrots and garlic, add to the pan and sauté. Add the tomato paste.
- Then add the contents of both bean glasses completely with liquid to the pan and fill with stock until everything is covered with liquid. Bring everything to a boil.
- Season with 1 teaspoon of savory, 1 teaspoon of basil, pepper, sugar, cayenne pepper, caraway seeds and a few dashes of Worcester sauce. Bring to the boil, thicken with flour dough or sauce thickener to taste.
- Turn off the stove, stir in the sour cream and, if necessary, season again with salt, pepper and cayenne pepper.
- Boiled potatoes or fresh bread go well with this.
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