Beans stew with soups meat

Beans stew with soups meat

This bean stew with soups meat is prepared with white and green beans and tastes particularly savory. If you take care to get a good quality of the soup meat with little fat and sinews, you will get extra meat for the bean stew. Pour white giant beans into a bowl, cover with plenty of water and leave to swell overnight. Pour giant beans into a sieve and rinse. Put the soup meat together with the giant beans in a soup pot and cover with 1.5 litres of water. Put a lid on and bring the water to a boil. Switch the temperature back to medium. In the meantime clean the green beans and cut them into bite-sized pieces. Peel potatoes and cut them into large cubes. Beans and potatoes after about 15 minutes cooking time in the bean stew with soups meat and season with bean cabbage. Bring the bean stew to the boil again briefly, turn the temperature down to medium and simmer for another 45 to 50 minutes. Season the bean stew with salt and stock only after the end of the cooking time, otherwise the white beans will not soften. Peel the onions and cut them into small cubes. At the end of the cooking time, lift the soup meat out of the bean stew with a skimmer and cut into bite-sized cubes. Check whether the meat is tender. If not, continue cooking for a few more minutes. Heat clarified butter in a coated pan. Briefly fry the diced meat and onions together and put them back into the bean stew. The bean stew with soups meat with pepper, salt and instant broth season strongly.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
431 kcal
24 g
33 g
17 g

(C)opyright by Marions Kochbuch