Summary

Ingredients

• 500 g beans, small white ones
• 250 g bacon, mixed
• butter
• 3 large onion (s)
• 800 g lamb (or pork tenderloin)
• Soup greens
• 2 chilli pepper (s)
• Tbsp basil, dried
• 750 ml meat stock
• 750 g beans, reen
• 2 tablespoon savory, dried
• 500 ml cream
• salt and pepper
• 4 bunch dill
• Thyme dried

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Instructions

1. Fry the bacon in the butter until crispy, add diced onions, let brown. Cut the meat into cubes, add and fry. Add the soaked white beans and soup greens to the meat. Season everything with basil, thyme and chilli and add the hot meat broth. Cover and simmer for about 1 hour. In the meantime, clean the beans, cut them into pieces and add them with the savory. Cook everything for another 45 minutes, then fish out the soup greens.
2. Fish 8 tablespoon white beans from the soup and puree with the cream. Thicken the stew with it and season well. Scatter the chopped dill on top. Serve very hot.
3. Garlic bread goes well with it.
4. Tip: dried herbs are all well and good, but fresh herbs, sprinkled over them shortly before serving, give the whole thing that special kick.