Bean Stuffing
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German cuisine is a thick soup with meat, smoked meats, sausages or other meat products, which replaces a two-course lunch.
Ingredients for bean dip:
- Meat (pork, brisket) - 400 g
- Beans (white) - 150 g
- Potatoes - 300 g
- Carrots (large) - 2 pcs
- Onions - 2 pcs
- Vegetable oil - 2 tablespoon
- Spices
- Bacon (fried and finely chopped, for decoration) - 30-50 g
How to cook bean aintopf step by step with photos
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Rinse beans, soak overnight. Fill with 1 litre of water and simmer until soft. Drain the water. |
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Rinse, dry and dice bacon. Rinse, wash, dry and dice potatoes and carrots. |
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Heat oil in a saucepan, fry meat in it. Shred onions and add to meat. Fry, add salt and spices. Add carrots and potatoes to the meat |
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Pour in 600 ml of water and simmer for 30 minutes until the vegetables and meat are tender. Add the beans to the meat and vegetables, heat slightly, and serve, garnished with fried bacon or green onions |
Vegetable Oil, Potatoes, Onions, Carrots, Bacon, Beans, Rich, Broths and Soups, Hot Soups
