Westphalian Broad Beans
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 kg beans, thick, in shell
- 500 g bacon (pork belly), mixed
- 1 bunch savory
- 50 g butter
- some flour
- salt
- Water as needed
Print Recipe
Pin Recipe Instructions
- Clean the fresh broad beans, remove them from the shell and place in a saucepan. Fill up with water and add the streaky bacon (either sliced or whole). Put the savory on top and let everything simmer for about half an hour. Then add salt to taste (depends on how salty the bacon is). Knead the flour with the butter on a plate, add both to the sauce to bind and bring to the boil again while stirring.
- Serve with boiled potatoes from the new harvest.
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