Pork belly with beans

Ingredients for 4 servings:

• 1,000 g beans, green
• 2 large onions
• 400 g potatoes
• 1,500 g pork belly, cured, sliced
• 2 tbsp broth, clear with soup vegetables, instant
• 1 tsp savory, dried
• 100 g margarine
• salt and pepper
• n. B. water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Cut off both ends of the beans, remove any strings, and wash. Cut the stalks into 3-4 cm long pieces. Soak in water. Peel both onions and finely dice. Wash, peel, and quarter the potatoes lengthwise. Cut into 3-4 mm thick slices and place in cold water. Add the pork belly slices to about 3 liters of boiling, unsalted water and cook until al dente. Reserve the meat broth. Melt the margarine in a large saucepan, add the finely chopped onions, and sauté over low heat until translucent. Season generously with salt and pepper. Place the finely chopped beans in a sieve, drain, and add to the onions. Sprinkle two tablespoons of clear broth and the savory over the top. Immediately pour 1/2 liter of the meat broth over the beans and bring to a boil briefly. Place the potato pieces in a sieve, drain, and pour over the beans. Mix everything thoroughly with a wooden spoon and simmer over medium heat until the potatoes are tender. Season the finished vegetable mixture with salt and pepper, if desired. Arrange the vegetable mixture on plates with the hot pork belly and serve.