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🍽️ Smoked Pork with Creamy Beans

339 kcal · 30 min · 4 servings

Ingredients

• 750 g Kassler back (boneless)
• 750 g string beans (or princess beans)
• 20 g butter (1 tbsp; room temperature)
• 20 g flour (1 heaped tbsp)
• 250 ml milk (1.5% fat)
• 100 ml classic vegetable broth
• salt
• 0.5 bunch parsley
• pepper
• nutmeg

Instructions

1. 1. Preheat your oven to 180 degrees Celsius. If you are using a fan-assisted oven, set it to 160 degrees Celsius. For gas ovens, select setting 2 to 3.
2. 2. Place the smoked pork shoulder into a shallow baking dish.
3. 3. Roast the meat in the preheated oven for about 45 minutes.
4. 4. Rinse the beans under cold running water.
5. 5. Trim off the tough ends and any strings from the beans.
6. 6. Cut the beans into bite-sized pieces.
7. 7. Melt the butter in a small saucepan over medium heat.
8. 8. Sprinkle the flour over the melted butter.
9. 9. Stir the mixture constantly with a whisk until it turns golden yellow and smells nutty. This process is called 'sweating'.
10. 10. Pour in the milk gradually while continuing to stir to prevent lumps from forming.
11. 11. Pour in the broth gradually as well. Keep stirring.
12. 12. Bring the sauce to a boil.
13. 13. Reduce the heat to low.
14. 14. Cover the saucepan with a lid.
15. 15. Let the sauce simmer for about 5 minutes. Stir it occasionally.
16. 16. Fill a different pot with 250 milliliters of water.
17. 17. Bring the water to a boil.
18. 18. Salt the boiling water.
19. 19. Add the prepared beans to the boiling water.
20. 20. Reduce the heat to medium.
21. 21. Cover the pot with the beans.
22. 22. Cook the beans for about 8 minutes.
23. 23. Wash the parsley under cold water.
24. 24. Shake the parsley dry, for example using a salad spinner.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Set aside a few nice leaves for garnishing.
27. 27. Finely chop the rest of the parsley.
28. 28. Place the cooked beans into a colander.
29. 29. Let the cooking water drain from the beans.
30. 30. Add the drained beans to the prepared sauce.
31. 31. Bring the beans and sauce to a brief boil.
32. 32. Season the beans with salt and pepper to taste.
33. 33. Grate some fresh nutmeg directly into the pan.
34. 34. Taste the sauce again and adjust the seasonings as needed.
35. 35. Stir the finely chopped parsley into the beans.
36. 36. Remove the smoked pork from the oven.
37. 37. Slice the meat into thin pieces.
38. 38. Arrange the sliced pork shoulder on plates.
39. 39. Serve the creamy beans alongside the meat.
40. 40. Garnish the dish with the reserved parsley leaves.
41. 41. Serve the meal immediately while warm.

Nutrition per serving

• kcal: 339
• Protein: 37 g · Fett/Fat: 13 g · Carbs: 17 g