John Myers
Ingredients for 4 servings:
- 350 g potatoes, floury
- 150 g beans, white, dried
- 200 g bacon, or dried meat
- 2 Vienna sausages, Bockwurst or Fleischwurst
- 1 m.-large shallot(s)
- 1 bay leaf
- 1 tbsp olive oil
- 1 liter meat broth or vegetable broth
- 2 garlic cloves
- e.g. salt and pepper
- n. B. savory
- n. B. Lovage
- n. B. Nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 39 minutes
Recipe not only for the pressure cooker
Pre-cook the beans with the meat or vegetable broth in a pressure cooker (follow the instructions) for 12 minutes. Peel the potatoes and dice them. Dice the bacon or jerked beef. Peel the shallot and dice it very finely. Peel the garlic and dice it very finely. Sauté everything in a small pan until translucent. Add the shallot a little later so that it doesn’t brown while sautéing. Open the pressure cooker with the pre-cooked beans. Add the bacon, diced potatoes, savory, lovage, bay leaf, and garlic. Continue cooking in the pressure cooker on level 2 for about 10-12 minutes (see also the note below). Carefully open the pressure cooker. Season with salt, pepper, and nutmeg. If desired, add the garnish (Vienna sausage, Bockwurst, or Fleischwurst) and let it stand for a few minutes. When seasoning, add salt carefully for ham or jerked beef. Note: If you don’t have or don’t want to use a pressure cooker, you will need to soak the beans overnight and cook for 60 minutes, adding the potato and all other ingredients after 40 minutes.
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