Portuguese bean goulash

Ingredients for 4 servings:

• 500 g pork goulash
• 2 carrots
• 2 onions
• 50 ml white wine
• 300 ml vegetable stock
• 2 bay leaves
• salt and pepper
• 500 g beans, green, young
• 3 tbsp oil
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

with fresh beans like my mother-in-law’s

Wash, peel, and finely chop the carrots. Peel and finely chop the onion. Season the meat with salt and pepper. Heat the oil in a large, wide pot, brown the meat briefly, add the onions and carrots, and sauté. Deglaze with wine and simmer briefly. Add the vegetable stock and bay leaves, season with salt and pepper, and simmer gently for 1 hour with the lid closed, stirring occasionally. Add a little more stock or water if necessary. Be careful not to use too much liquid, otherwise the sauce won’t be creamy. Check frequently to make sure there’s enough sauce. In the meantime, trim the beans and halve them lengthwise. After about 1 hour of cooking time, remove the bay leaves, add the beans, and cook slowly with the lid closed and the heat low. If possible, don’t add any liquid, or if there’s not enough sauce, add just a little more. After about half an hour, the beans will be cooked. Season again, drizzle with olive oil, and enjoy! Boiled potatoes go best with this dish. Tips: It’s best to use young runner beans, perhaps from your own garden. You can also use more beans. I usually use around 700g. You can also use any other type of meat for this dish. However, this may increase the cooking time (e.g., with beef).