Summary

Ingredients

• 800 g smoked pork, boneless
• 2 leeks
• 500 g mushrooms, white or brown
• 2 medium onion (s)
• 125 ml whipped cream
• 1 liter vegetable stock
• 2 glasses beans, white, thick
• 1 bunch parsley
• salt and pepper
• mustard
• Sauce thickener
• oil
• Savory

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Instructions

1. Dice the meat and fry in oil, then take it out of the pan. Dice the onions, cut the leek into rings, halve the thicker sticks beforehand. Sweat in the oil until translucent and then deglaze with the vegetable stock. Simmer for about 10-15 minutes and season with salt, pepper and mustard.
2. Clean and quarter the mushrooms. Drain and drain the beans. Chop the parsley and place in the saucepan with the mushrooms and meat, after approx. 3 - 5 minutes add the beans. Add the cream, bring to the boil and season with savory. Thicken a little if necessary. If there is not enough liquid, just add some water or broth. Season to taste with salt, pepper and mustard.
3. Can be prepared a day in advance and if there is anything left it can also be frozen well.