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🍲 Rhenian Bean Stew with Bacon

915 kcal · 30 min · 4 servings

Ingredients

• 800 g raw smoked pork belly (with rind)
• 1 bay leaf
• 2 cloves
• 0.5 tsp peppercorns
• 0.5 tsp juniper berries
• 400 g broad beans
• salt
• 1 onion
• 2 tbsp butter
• 1 tbsp flour
• 250 ml meat broth
• 2 tbsp crème fraîche
• chive rings (for garnish)

Instructions

1. 1. Rinse the bacon briefly under running water.
2. 2. Pat the bacon dry with a kitchen towel.
3. 3. Fill a large pot with water.
4. 4. Make sure the water will completely cover the meat later.
5. 5. Add bay leaves, cloves, peppercorns, and juniper berries to the water.
6. 6. Bring the water to a boil.
7. 7. Place the meat into the boiling water.
8. 8. Let the meat simmer gently over low heat for about one hour.
9. 9. Fill a pot with salted water and bring it to a boil.
10. 10. Add the beans to the boiling water.
11. 11. Cook the beans for 6 to 8 minutes.
12. 12. Shock the beans immediately with cold water.
13. 13. Drain the beans.
14. 14. Optionally, peel off the outer skin of the beans.
15. 15. Peel the onion.
16. 16. Cut the onion into small cubes.
17. 17. Melt butter in a pot.
18. 18. Sauté the onion cubes in the butter until translucent.
19. 19. Sprinkle flour over the onions.
20. 20. Stir the flour briefly.
21. 21. Pour in some broth.
22. 22. Let the sauce simmer gently for about 10 minutes.
23. 23. Stir the sauce occasionally.
24. 24. Add more broth if needed.
25. 25. Fold the crème fraîche into the sauce.
26. 26. Add the pre-cooked beans.
27. 27. Season everything to taste with salt and pepper.
28. 28. Remove the meat from the cooking liquid.
29. 29. Cut off the rind from the meat.
30. 30. Slice the meat into thin pieces.
31. 31. Add the meat slices to the beans.
32. 32. Sprinkle fresh chives over the stew.
33. 33. Serve the stew with mashed potatoes on the side if you like.

Nutrition per serving

• kcal: 915
• Protein: 31 g · Fett/Fat: 85 g · Carbs: 9 g