Potato and bean pan with smoked pork and apricot cream

Ingredients for 4 servings:

• 600 g potatoes, new
• 400 g Kasseler cutlet(s), boned
• 2 tbsp oil for frying
• 150 g cherry tomatoes
• 1 onion(s)
• 5 sprigs of thyme
• 300 g beans, green, frozen or fresh
• 250 ml vegetable stock
• 200 g sour cream
• 5 tbsp apricot jam
• some chili powder
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

our children’s favorite dish

Wash the potatoes, dry them, and cut into thick slices. Wash the smoked pork, pat them dry, and cut them into cubes. Brown them all over in a little oil in a pan. Season with pepper and remove. Wash and dry the tomatoes, toss them briefly in the frying fat, then remove. Heat the oil again and fry the potato slices for about 5-6 minutes, turning frequently. In the meantime, peel and finely dice the onions. Set aside a thyme stalk, wash and pick the remaining thyme. Wash and trim the beans, and halve or third them. Add the onions and thyme to the potatoes and sauté. Add the vegetable stock, bring to a boil, and simmer uncovered for 15 minutes. Add the smoked pork and tomatoes again and cook uncovered for a further 2 minutes. Mix the sour cream and jam. Season to taste with salt, pepper, and chili, if desired. Serve the potato and bean pan, garnish with thyme and add a dollop of apricot cream to the edge.