Summary

Ingredients

• 1 kg potato (s), mainly waxy, peeled, quartered
• 1 kg beans, (stick)
• 200 ml whipped cream, optional
• 500 g pork knuckle (s), or leftovers from roasted sucklin pi, optional
• 100 g bacon, mixed, smoked, diced
• 2 medium onion (s), peeled and diced
• nutmeg
• salt
• pepper
• Savory, dried
• milk, or soy milk
• 1 tablespoon butter, optional

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Instructions

1. It is very important that all ingredients are processed warm, otherwise everything will end up being lukewarm or cold.
2. The original family recipe (inexpensive variant):
3. Leave out the bacon, add the onions and brown on a low heat. Cut runner beans into pieces about 2 cm long and cook in salted water, but not too soft. In a large saucepan, boil the potatoes in salted water parallel to the beans.
4. When everything is done, place the pots on keep warm (level 0.5 for electric stoves). Preheat milk, add 1 tablespoon of butter (if you like), pour off the potatoes and mash with enough milk until a relatively thin, but not liquid, puree is obtained. Season well with nutmeg. Then drain the beans, add the bacon and onions and mix everything together.
5. At the end, season with savory, pepper and salt and serve immediately.
6. The modern luxury variant (also ideal for using leftover pork remains, for example): The day before, boil the pork knuckle cold in the appropriate amount of salted water and a raw onion cut into rings and skim off the foam at first. Let cool, rind pork knuckle, release and cut into bite-sized pieces. If you have leftovers or even suckling pig leftovers (very tasty!) From e.g., has left over from a party, then just chop it up and warm it up in the oven before preparing it.
7. On the day of preparation: Prepare all ingredients as described above until the potatoes are drained. Mash the potatoes and stir in 200 ml of cream and continue as above. Stir in the meat before seasoning.
8. Tips: you can use lactic acid beans instead of runner beans. Tastes different, but also very good. The preparation is carried out in the same way.
9. For vegetarians, leave out bacon and meat and use more freshly roasted onions or croutons. Also add 1-2 tablespoons of oil because of the vitamin solubility.
10. For vegans, I think you can mix it up with soy milk and a few tablespoons of oil, but I doubt that it will taste just as good then. If someone tries, I would be happy to receive your feedback.
11. For the very lazy, it is also possible with ready-made puree and green beans from the can or with green beans. Canned beans disintegrate when stirred, and runner beans have a stronger taste.
12. The stew is easy to freeze and reheat. It is therefore worth cooking larger quantities at once - especially when it is bean time. The shelf life in the freezer is 12 months without meat and 6 months with meat.
13. Info: my ancestors had many children and little money, but a large vegetable garden and so something simple, but very tasty, came up on the table. The original is called Kiwernzopp on the Rhenish plateau (Kiwern are beans that you have to pull the strings first, Zopp means soup, but also stew). There are these two variants, both of which are inexpensive and quick to make.