Bean and pepper pot

Ingredients for 3 servings:

• 500 g bush beans
• 2 pointed peppers, red
• 400 potatoes
• ½ onion(s)
• 300 g pork neck, diced
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 350 ml vegetable stock
• 1 tbsp vinegar
• 1 sugar cube
• 1 tbsp tomato paste
• 1 piece(s) ginger
• salt and pepper
• Paprika powder
• 1 ½ tbsp olive oil
• 1 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

with fried pork neck cubes

First, in a bowl, mix the pork neck cubes with soy sauce and cornstarch and season with salt and paprika. Let it stand for about half an hour. Sort the beans, cut them into bite-sized pieces, and wash them. Finely dice the onion. Halve the bell pepper, remove the core, and cut them into pieces. Peel the potatoes and cut them into smaller cubes. Peel a piece of ginger about 2 cm in size. Heat the olive oil in a deep saucepan and fry the onions. Then add the beans, vinegar, and sugar cubes and sauté for about 5 minutes. Top up with the vegetable stock, add the tomato paste, pepper, and paprika, and cook over medium heat for about 20 minutes until soft. Meanwhile, cook the potato cubes separately in a little salted water. At the same time, heat the clarified butter in a small non-stick pan and fry the marinated meat cubes until crispy all over. Now add the potatoes, the browned meat cubes, the bell pepper pieces, and a little squeezed ginger juice, mix carefully, and add more seasoning if necessary. Now add salt to the bean pot. Let everything simmer gently for about 5-8 minutes. Serve in deep plates.