John Myers
Bean and Potato Pot
The perfect bean and potato pot recipe with a picture and simple step-by-step instructions.
- 500 g Green beans
- 400 g Pork neck
- 1 small Fennel bulb, finely diced
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 green Chilli pepper, finely chopped
- 500 g Potatoes, cut into cubes
- 1 tbsp Powdered sugar
- 2 tbsp Tomato paste
- 500 ml Vegetable stock
- 600 g Chopped canned tomatoes
- 2 tbsp Ajvar, spicy
- 1 tsp Baking soda
- 0,5 tsp Tellicherry pepper, ground
- 0,5 tsp Kampottpfeffer, ground in a mortar
- 0,5 bunch Spring onions, cut into rings
- Sour cream
- 1 tbsp Butter
- Oil
- Black pepper from the mill
- Espelette pepper
- Salt
- First cut the meat into cubes and marinate with a little oil and the two types of pepper. Clean the green beans and cut them into bite-sized pieces. Bring the water to the boil in a saucepan, add a teaspoon of salt and the baking soda and then blanch the beans in it for about 2 minutes and then pour over a sieve and drain well.
- Heat the butter with a tablespoon of oil in a saucepan and stir-fry the beans for about 3 minutes and then remove them again. Now put the meat in the saucepan and sear it – you don’t need to add oil as the meat is already marinated in oil. Then take the meat out again.
- Now add the fennel, shallot, garlic and chilli as well as the powdered sugar and sweat until translucent, then add the tomato paste and roast vigorously for a few minutes while turning, it should form a dark set on the bottom – that gives one wonderful taste. Then deglaze with the vegetable stock and the chopped tomatoes, add the ajvar and season with salt, pepper and Espelette. Then add the meat and beans, put the lid on and let it simmer gently for 1 hour over the smallest of heat (please do not boil bubbly).
- Then add the potato cubes and let simmer gently for another 40 minutes (again, please do not boil fizzy) Then season to taste and place on plates and garnish with sour cream and the spring onion rolls.
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