Summary

Ingredients

• 500 g pork oulash
• 2 carrot (s)
• 2 onions)
• 50 ml white wine
• 300 ml vegetable stock
• 2 bay leaves
• salt and pepper
• 500 g beans, reen, youn
• 3 tablespoon oil
• 1 tablespoon olive oil

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Instructions

1. Wash, peel and finely chop the carrots. Peel the onion, also chop finely. Season the meat with salt and pepper.
2. Heat the oil in a large, wide saucepan, fry the meat briefly, add onions and carrots and sauté. Deglaze with wine and simmer briefly. Add the vegetable stock and bay leaves, season with salt and pepper and simmer gently for 1 hour with the lid closed, stirring occasionally. If necessary, add a little broth or water. Be careful not to use too much liquid, otherwise the sauce will not be creamy. Check again and again whether there is enough sauce.
3. In the meantime, clean the beans and cut them in half lengthways. After about 1 hour of cooking, remove the bay leaves, add the beans and cook slowly with the lid closed and low heat. If possible, do not add any liquid or, if there is not enough sauce, only top up a little. After a good half an hour, the beans are done. Then season the whole thing again, drizzle olive oil over it and enjoy! Boiled potatoes taste best with it.
4. Tips: It is best to use young runner beans - e.g., from your own garden. You can also use more beans. I usually take around 700 g.
5. You can also use any other type of meat for this dish. However, this can increase the cooking time (e.g. with beef).