Bean and smoked pork pan

Ingredients for 4 servings:

• 500 g green beans
• salt and pepper
• 500 g potatoes, waxy, small
• 2 tbsp oil
• 400 g smoked pork
• 250 ml broth
• 1 bunch of parsley
• 250 ml Cremefine
• 1 tbsp sauce thickener, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the beans in boiling salted water for about 10 minutes. Rinse with cold water and drain well. Peel the potatoes, heat 1.5 tablespoons of oil in a pan, and fry the potatoes until golden brown on all sides. Pour hot vegetable stock over the potatoes and cook, covered, until tender. Meanwhile, fry the smoked pork, cut into thin strips, in half a tablespoon of oil for 3 minutes. Finely chop the parsley. Add the Cremefine sauce to the potatoes and bring to a boil. Thicken lightly with a sauce thickener. Add the beans and smoked pork to the sauce and heat until hot, add the chopped parsley, and season to taste with salt and pepper.