Broad Beans with Pork Belly

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Thaw frozen beans, drain the beans from the can or glass and collect the liquid. Cut the bacon (without the rind) into 1 - 2 cm thick slices. Peel and roughly dice the potatoes.
Bring the beans with the stock and possibly the bean water to a boil in a saucepan. Then reduce the heat, add the potatoes, bacon and savory, season with salt and pepper and simmer over medium heat for 20-30 minutes. If the sauce is too thin, stir in a little sauce thickener or stir in some flour with a little cold water until smooth, add and cook until the sauce thickens.
If desired, the potatoes can also be cooked extra and served as parsley potatoes.

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.