Summary

Ingredients

• 200 g smoked pork (comb)
• 3 medium onion (s)
• 250 g beans, reen
• 3 tablespoon olive oil
• 20 g bacon, fatter
• 200 ml vegetable stock, instant
• 1 tablespoon, heaped savory, dried
• 100 g processed cheese with herbs
• 1 pinch (s) salt
• 1 lot pepper from the mill
• 2 medium potato (s)

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Instructions

1. First cut the smoked pork into approx. 1 cm thick strips and then fry them in 2 tablespoons of olive oil. Chop the onions and add 2 of them to the meat. When the onions begin to turn brown, add 150 ml of stock and simmer with little heat.
2. Clean the beans and cut into pieces approx. 4 cm long. Then cut the bacon into small cubes and leave it in an extra saucepan with 1 tablespoon of olive oil. Add the rest of the onion and let it turn to glass. Then add the washed beans and turn them often until they are full green.
3. Then add the savory, salt and plenty of pepper. Now add the rest of the stock to the beans, bring to the boil briefly and then simmer gently.
4. Now peel the two potatoes, cut into strips approx. 1 cm thick and put them in the Kasselertopf. After about 15 minutes, fold the processed cheese into the Kasseler and finally the finished beans. Stir well and you`re done.