Bean stew with Kassler

Bean stew with Kassler

Bean stew with Kassler tastes particularly hearty, is inexpensive and can be prepared quickly and easily. Remove the bone from the Kassler Nacken and boil in the stew, as it gives off a particularly strong flavour to the broth. Cut the kassler into small cubes. Rinse off the green beans, cut off the end pieces and cut the beans in half. Peel and slice the carrots. Peel potatoes, rinse and cut into small cubes, as shown in the picture above. Peel an onion and cut into small cubes. Heat corn oil in a soup pot. Brown the cassler in it. Add onions, beans, carrots and potatoes and fry briefly while stirring. Add the bone of the Kassler and fill up with meat stock. Season the bean stew with Kassler with white pepper and bean cabbage. Salt is not required, as the cassler and the meat broth are already spicy enough. Put on a lid, bring the bean stew to the boil briefly with the Kassler and simmer at medium heat for approx. 15 minutes until the vegetables are cooked. Remove the bone before serving.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
483 kcal
25 g
26 g
32 g

(C)opyright by Marions Kochbuch