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🍲 Ragoût rhénan aux haricots avec bacon
915 kcal · 30 min · 4 portions
Cuisine gratuitement avec MyFoody →
Ingrédients
- 800 g poitrine de porc crue fumée (avec couenne)
- 1 feuille de laurier
- 2 clous de girofle
- 0.5 c. à café grains de poivre
- 0.5 c. à café baies de genévrier
- 400 g haricots blancs
- sel
- 1 oignon
- 2 c. à soupe beurre
- 1 c. à soupe farine
- 250 ml bouillon de viande
- 2 c. à soupe crème fraîche
- ciboulette en rondelles (pour la décoration)
Préparation
- 1. Rinse the bacon briefly under running water.
- 2. Pat the bacon dry with a kitchen towel.
- 3. Fill a large pot with water.
- 4. Make sure the water will completely cover the meat later.
- 5. Add bay leaves, cloves, peppercorns, and juniper berries to the water.
- 6. Bring the water to a boil.
- 7. Place the meat into the boiling water.
- 8. Let the meat simmer gently over low heat for about one hour.
- 9. Fill a pot with salted water and bring it to a boil.
- 10. Add the beans to the boiling water.
- 11. Cook the beans for 6 to 8 minutes.
- 12. Shock the beans immediately with cold water.
- 13. Drain the beans.
- 14. Optionally, peel off the outer skin of the beans.
- 15. Peel the onion.
- 16. Cut the onion into small cubes.
- 17. Melt butter in a pot.
- 18. Sauté the onion cubes in the butter until translucent.
- 19. Sprinkle flour over the onions.
- 20. Stir the flour briefly.
- 21. Pour in some broth.
- 22. Let the sauce simmer gently for about 10 minutes.
- 23. Stir the sauce occasionally.
- 24. Add more broth if needed.
- 25. Fold the crème fraîche into the sauce.
- 26. Add the pre-cooked beans.
- 27. Season everything to taste with salt and pepper.
- 28. Remove the meat from the cooking liquid.
- 29. Cut off the rind from the meat.
- 30. Slice the meat into thin pieces.
- 31. Add the meat slices to the beans.
- 32. Sprinkle fresh chives over the stew.
- 33. Serve the stew with mashed potatoes on the side if you like.
Nutrition par portion
- kcal: 915
- Protein: 31 g · Fett/Fat: 85 g · Carbs: 9 g