Carrot and bean stew

Ingredients for 4 servings:

• 200 g beans, white, dried
• 4 bay leaves
• 900 ml water
• 150 g bacon (belly bacon)
• some oil
• 1 kg carrot(s)
• 600 g potatoes
• 300 g apples
• 40 g butter
• 2 onions
• some broth, granulated
• g sugar
• some black pepper
• some thyme
• some chervil
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the beans and bay leaves in the water in a steamer for about 60 minutes (the second ring should not be visible). (Of course, the beans can also be cooked in the normal way). Peel the carrots and cut them into small cubes. Peel the potatoes and cut them into small cubes. Peel the apples and chop them into small pieces. Chop the onions. In a very large (!) saucepan, sauté the bacon in oil. Add the onions. Add the apples, carrots, and potatoes. Add the beans and the cooking water. Add the sugar, thyme, and chervil. Cook for about 20 minutes. Season well with pepper and granulated stock. Add the butter and let it melt. Sprinkle with parsley. Serve with a Mettwurst and/or Vienna sausage.