John Myers
Rhenish Bean Stew
The perfect rhenish bean stew recipe with a picture and simple step-by-step instructions.
- 500 g Rhenish cutting beans
- 4 piece Potatoes
- 2 piece Carrots
- 1 Onion
- 250 g Pork belly
- 125 g Bacon
- Rapeseed oil
- Black pepper from the mill
- Take the beans out of the packaging and rinse well in the colander. Peel and finely dice the onions. Peel the potatoes and cut into cubes. Scrape or thinly peel the carrots and dice.
- Cut the bacon into bite-sized pieces, bring to the boil with 500 ml of water and cook over low heat. I did it in a pressure cooker, it only takes 20 minutes.
- add the baked beans, potatoes and carrots and cook for another 20 minutes.
- In the meantime, heat the oil. Fry the bacon and the onion cubes in it, add to the stew and season with pepper
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