Grandma's Westphalian bean stew

Ingredients for 2 servings:

• 1 soup greens, for homemade broth
• 1 onion(s)
• n. B. water
• 500 g green beans
• 4 waxy potatoes
• 2 Mettwurst sausages
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 2 hours 50 minutes

Little work and everyone is full and happy.

Clean the soup vegetables and roughly chop them. Peel and roughly chop the onion. Pierce one of the two Mettwurst sausages all over with a fork. Place everything in cold water, bring to a boil, and simmer for one to two hours. Then remove and discard the soup vegetables, but keep the Mettwurst. Clean the beans, break them into bite-sized pieces, and add them to the broth. Peel and dice the potatoes and add them to the broth five minutes after the beans. After another 15 minutes, add the second Mettwurst and let it simmer for five minutes. Turn off the heat. Remove both Mettwurst sausages and slice them. Return the slices to the pot. Season with salt and pepper. Variations: Northern Germans like to add savory to the soup. Grandma added a thick side of streaky bacon and several well-shaved bacon rinds. We always argued about the bacon rinds back then. Hardly anyone eats them these days, but they add a wonderful flavor. In winter, bean stew was available in a jar or can.