Leccho bean pot

Ingredients for 6 servings:

• 1 jar of leccho (700 g)
• 1 can kidney beans (400 g)
• 1 can of corn (300 g)
• 1 m.-sized onion(s)
• 400 g carrot(s)
• 4 m.-sized potatoes
• 1 m.-large Pepper
• 300 g beer ham in one piece
• 500 ml water
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the carrots and potatoes into chunks and boil them in water until half-cooked. Stir in the lecho, beans, and corn one at a time and bring to a simmer. Meanwhile, slice the ham and fry in a little oil until golden brown. Chop the onion and pepper into small pieces and add them to the ham toward the end. Add everything to the lecho and beans and simmer briefly. The stew can be eaten immediately or left to simmer for a while. Serve with baguette, dumplings, or rice.