Summary

Ingredients

• 500 g broad beans (runner beans)
• 3 sprigs savory
• 50 g beef, finely diced
• 4 onion (s), diced
• 3 cloves garlic, finely diced
• 400 ml meat broth
• pepper
• salt
• 750 g potato (s) cut into cubes
• Thyme to taste
• 1 glass pickled cucumber (s)
• 4 piece (s) bratwurst, coarse
• 4 teaspoons mustard
• 2 tablespoons oil

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Instructions

1. Clean the beans and cut into 1 cm long pieces. Leave out the jerky meat on a low flame, then add the onion cubes and garlic and sauté until translucent. Add the bean pieces and sauté with them. Deglaze with the broth (the beans should be barely covered), add the savory, pepper and salt to taste. Cook for 15 minutes, then add the potato cubes and continue cooking (about 20 minutes) until the potatoes are cooked. Fish out the savory sprigs. Season with thyme if desired.
2. While the whole thing is cooking, let the sausages steep for 5 minutes in not boiling water, dry them and brush with mustard. When the beans with the potatoes have to cook for about 10 minutes, fry the sausages in a little oil until crispy.
3. It is served as follows: Put the sausage and broad beans on the plate. Spread 1 - 2 sliced pickles over the beans. Eat the beans with the cucumber slices.
4. Variation 1: Instead of bratwurst, you can also serve a hearty roast or meatballs with the broad beans. If you don`t feel like eating that much meat, you can also eat the broad beans solo. Pickles always have to be with you.
5. Variation 2: Prepare the brockel beans with the same ingredients, but use 700 ml meat stock, then you have a delicious bean-potato stew. Serve with fresh farmer`s bread.
6. Explanation of the word: Brockelbohnen are so named because the beans are cut into pieces (crumbs). In the Palatinate, this is called brockeln.