John Myers
Soups: Green Bean Stew
The perfect soups: green bean stew recipe with a picture and simple step-by-step instructions.
- 500 g Beans green fresh
- 750 g Goulash mixed by our village butcher
- 5 piece Potatoes
- 1 piece Fresh onion
- 2 tablespoon Grained vegetable broth *
- 1 teaspoon Savory, dried – unfortunately had no fresh one
- 2 piece Sodium tablets from Kaiser
- 2 tablespoon Lard / fat *
- Salt and pepper
- Boil, peel and cut the potatoes into large cubes.
- Clean the beans, cut off the ends and cut into bite-sized pieces. Peel and roughly dice the onion.
- Sift the meat, remove the fat and tendons and fry in portions in hot pork fat. Transfer to a large saucepan.
- After all the meat is seared, add the beans and onions to the pan and fry for about 5 minutes. Then add to the meat.
- Approx. Pour 750 ml of water, add the grained vegetable stock and the baking soda (this will keep the color of the beans), cover the saucepan and cook for about 35 minutes over medium heat.
- Finally add the potato cubes and heat them up in the soup. Season to taste with salt and pepper.
- * Links to stock: lard for cooking and for the snack and spice mixes: granulated vegetable broth
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