Sour Beans Mixed Up – Not Sour At All
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g beans, reen broad or stick, cut into pieces
- 300 g potato (s), peeled and diced
- 1 small onion (s), diced
- 1 teaspoon lard, e.g. goose or pork
- salt
- pepper
- ml ⅛ vegetable stock
- 1 dash apple cider vinegar
- 1 teaspoon savory, dried, rubbed
- Sugar, or sweetener (saves calories!)
- a little Maggi, or Worcester sauce
Print Recipe
Pin Recipe Instructions
- Melt the lard in the saucepan and sauté the onion. Add the potato cubes, season with pepper, pour in the vegetable stock. Stir in the beans and simmer for about 30 minutes, until everything is soft and creamy.
- Then mix in the savory and stir in the apple cider vinegar, which approximates the taste of sour beans, but does not come close to the strength of the lactic fermented ones.
- Season to taste with salt, sweetness and Maggi.
- Serve with chops, sausage or the like.
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