Summary

Ingredients

• 500 g beans, reen
• 500 g potato (s), waxy
• 3 large carrot (s)
• 1 large onion (s)
• 1 piece (s) ginger, approx. 4 cm
• 250 g bacon, diced
• 1 tablespoon olive oil
• 1 tablespoon vegetable stock, instant
• 0.5 ½ cup sweet cream
• 0.5 liter ½ water
• Pepper, black from the mill
• Cayenne pepper
• 1 tablespoon coriander powder
• 1 pinch (s) sugar
• Herbs, dried (marjoram, thyme, oregano)

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Instructions

1. Cut the potatoes and carrots into equal cubes. Clean the beans and cut in half.
2. Steam the finely chopped onion in a saucepan with olive oil until translucent. Add the bacon and fry for a few minutes until it`s nice and crispy. Put all the vegetables in the pot. Pour in the water and add the vegetable stock.
3. Peel the ginger root and rub very finely over the stew. Add the dried herbs in the desired amount. Let the whole thing simmer in a closed saucepan over a low heat for about 20-30 minutes.
4. Pour on the cream. Season to taste with pepper, cayenne pepper, coriander powder and a little sugar and let it steep for at least 10 minutes. Possibly add seasoning.