Broad beans with bacon

Broad beans with bacon
Quantity Ingredient
400 g Potatoes
0,5 Onions
10 g Butter Lard
400 g Broad beans
150 g Belly of bacon
Beans Cabbage
20 g Butter
20 g Wheat Flour Type 405

Thick beans with bacon is an old hearty dish that is typical of the cuisine in the Rhineland. Boil salt potatoes. Dice the onions. Butter lard in a pot. Sauté onions until translucent. Add broad beans with liquid from jar. Put belly bacon and beans cabbage on top. Bring to the boil briefly. Put lid on. Cook on medium heat for 40 minutes. Lift broad beans and bacon out of broth. Put butter in a saucepan. Stir in wheat flour type 405. Deglaze with the stock. Stir vigorously. If necessary, add a little water. Warm the broad beans slightly in the roux. Cut bacon into strips. Arrange broad beans with bacon. Serve with potatoes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
452 kcal
44 g
20 g
25 g

(C)opyright by Marions Kochbuch