Westphalian Bean Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pork belly, streaky
- 1 liter meat broth, hot
- 4 carrot (s)
- 4 small potatoes
- 1 apple
- 2 small pear (s)
- 300 g beans, reen, frozen
- 2 sprigs savory or 1 teaspoon dried savory
- 450 g canned beans, white
- 1 bunch parsley
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Cut the bacon into large cubes. Heat the hot meat stock in a large saucepan, add the bacon and cook in it for 20 minutes.
- Scrape the carrots and cut into slices. Peel and quarter the potatoes. Peel and quarter the apple and pears and remove the core. Add the prepared ingredients with the green beans and savory to the saucepan and cook everything over a mild heat for another 20 minutes.
- Drain the white beans, add to the stew and simmer for 10 minutes. Finely chop the parsley.
- Remove the savory sprigs, season the stew with salt and pepper and serve sprinkled with the parsley.
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