Summary

Ingredients

• 300 g beans, broad, frozen, can or lass
• 150 g bacon (pork belly), smoked
• 250 ml vegetable stock
• Savory
• salt and pepper
• Flour or sauce thickener, light
• 150 g potato (s)

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Instructions

1. 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.
2. 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.
3. If desired, the potatoes can also be cooked extra and served as parsley potatoes.