Summary

Ingredients

• 500 g beans, reen, fresh or frozen
• 3 medium potato (s)
• 1 onion (s)
• some bacon, fatter
• Savory
• salt and pepper
• some butter for frying
• 2 slices Kasseler
• 400 ml water
• possibly cornstarch for binding
• some water to mix the cornstarch

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Instructions

1. Remove the stems and ends from the beans and pull the strings. Cut the beans into pieces about 2 cm long. Peel the potatoes and cut into cubes. Then peel and dice the onion.
2. Now dice the bacon very finely and leave it in a sufficiently large saucepan over low heat. Then add a piece of butter and sweat the onions until they are translucent and have turned a very light brown color.
3. Add the beans and potato cubes and pour 400 ml of water. Season with 1 teaspoon of salt, then simmer for 30 minutes over low heat.
4. Now add about 1 teaspoon of the savory and the smoked pork, simmer for another 10 minutes. Finally, season with a little pepper and, if necessary, a little more salt.
5. If you like, you can thicken the stew with a little cornstarch, stir a little cornstarch in a little water until smooth, add to the stew and briefly bring to the boil again.