Broad bean stew

Ingredients for 4 servings:

• 200 g bacon, diced
• some clarified butter, butter or oil for frying
• 1 large onion(s), diced
• 1 kg potatoes, diced
• 2 jars of broad beans (400 g drained weight each)
• 300 ml vegetable stock
• 2 tbsp butter
• 2 tbsp flour
• 6 Mettwurst sausages (Mettenden)
• n. B. savory
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

with bacon and Mettendchen

Dice the bacon and fry in a little clarified butter, butter, or oil, then add the diced onions and sauté. When the onions are translucent, add the diced potatoes and the beans from the jar, including their liquid. Pour in the vegetable stock, and if there is still a little liquid left to cover the potatoes and beans, add a little more water. Bring everything to a boil and simmer on low heat for about 40 minutes, stirring regularly. A good 10 minutes before the end of the cooking time, make a roux with the butter and flour in a small, heated saucepan and stir it into the stew to thicken. Finally, add the Mettenden sausages and savory for the remaining time. Season to taste with a little salt (the bacon is already a bit salty) and pepper. Note: I also like to add a good dash of Maggi.