John Myers
Ingredients for 4 servings:
- 1 m.-sized onion(s), cut into wedges
- 500 g smoked pork, with or without bones, in one piece
- 50 g butter or some oil
- ¼ liter vegetable broth
- 250 g carrot(s), sliced
- 1 gr. can/n white beans (800 g)
- 500 g apples
- 1 bay leaf
- 1 tsp marjoram, dried
- some nutmeg, freshly grated
- 1 tbsp cornstarch or sauce thickener, light
- some salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
inexpensive and hearty
If using a bone-in smoked pork loin, remove the bone from the meat and sear it vigorously in hot fat, then add the onions and carrots. Otherwise, lightly sear the sliced onions in the fat and deglaze with the stock. Add the bay leaf and sliced carrots and simmer for 15 minutes. Meanwhile, place the beans in a sieve, rinse lightly, and let drain. Cut the meat into thick slices. Peel, quarter, core, and slice the apples crosswise. Add the apples to the carrots, place the meat on top, and cook, covered, over medium heat for 5 minutes. Remove the meat (and bones), add the beans to the stew, and bring to a boil. Thicken slightly with a sauce thickener or cornstarch and season well with salt, pepper, nutmeg, and marjoram. The stew can be served in a bowl with the meat on top.
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