Westphalian-style broad bean stew

Ingredients for 4 servings:

• 4 kg beans, for shelling, OR:
• 800 g beans, thick, from the jar or frozen
• 8 m.-sized potatoes
• 1 m.-sized onion(s)
• 2 slice(s) bacon, streaky
• 4 slice(s) smoked pork, streaky
• 4 sausages (Mettendchen), sliced
• 200 g cream
• 1 bunch savory, fresh
• 2 tbsp oil
• salt and pepper
• Cornstarch, if necessary
• n. B. water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Shell the beans (we call it “döppen”), peel and dice the potatoes, finely dice the onion, and pull the fresh savory from the stalks and finely chop. Heat the oil in a large pot, fry the bacon, and let the onions become translucent. Add the diced potatoes and sauté for about 4 minutes. Add a little water and bring the pan juices to a boil. Now add the beans, savory, the Mettendchen (small sausages), and the smoked pork. Cook for about 15-20 minutes over medium heat. Remove the smoked pork and bacon and dice them. Add the cream and season with salt and pepper. Thicken with cornstarch if necessary. We serve this with a fresh Pilsner and a juniper or Korn beer. Note: Broad beans are available fresh from late June to August. If bought at the market, the cabbage is often included free of charge. It’s better than the shredded cabbage. Döppen takes a bit of work, but it’s worth it.