Chrissi's bean stew with smoked pork

Ingredients for 6 servings:

• 500 g beans, white dried
• 1 stalk(s) leek
• 2 carrots
• 6 m.-sized potatoes
• 1 tbsp thyme, dried or better 2 sprigs fresh thyme
• 500 g lean rolled roast
• 2 tbsp vegetable broth, granulated without flavor enhancers
• salt and pepper
• 1 onion(s)
• 1 tbsp oil (e.g. rapeseed oil, tasteless)
• 1 tbsp lemon(s), freshly grated zest
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

ww – suitable

Wash the beans the night before and soak them in a large bowl covered with cold water. The next day, clean the leeks and carrots. Halve the leeks and cut them into thin half rings, and finely dice the carrots. Peel the potatoes and dice them as well. Place the beans and soaking water in a tall pressure cooker (you can also use a regular large pot with a lid; in this case, the cooking time will simply double!). Gradually add the chopped vegetables and diced potatoes. Sprinkle with the vegetable stock powder and thyme, and stir everything in gently. Finally, place the rolled roast in its entirety on top. Close the lid and let the pressure cooker develop steam at the highest temperature. I like to cook stews on level 1; the meat becomes beautifully tender this way. Once level 1 is reached, reduce the heat to 4-5 (electric stove) and let the stew simmer for 20-25 minutes. In a regular pot, the stew should cook with the lid on medium heat for 40-45 minutes. Once the cooking time is over, let the steam vent (of course, this is not necessary if you are using a regular pot). Remove the meat, let it cool slightly, cut it into small pieces and add it back to the vegetables. In the meantime, peel the onion, halve it, cut it into fine half rings and fry it in a pan with the tablespoon of oil. Add it to the bean stew along with the grated lemon zest and the washed and finely chopped parsley. Stir in and serve the stew hot – with a little vinegar to taste. Total 43 points / with 6 portions, 1 portion gets 7 points (if you use the filling ingredients = 3 points per person for the beans!) The dish is great for freezing in portions. However, leave out the parsley and only sprinkle it on when serving.