Bean stew with bacon
Bean stew with bacon is a wonderfully hearty winter dish that will satisfy and delight many guests. The bacon gives the stew a lot of flavor!
Ingredients
Instructions
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Cover the beans with plenty of cold water and soak them overnight. The next day, put the beans in a saucepan with bay leaf and soaking water – the beans should be covered with water – and simmer over medium heat for 45-60 minutes.
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Peel the onions and garlic, dice finely. Cut the bacon into fine strips. Peel the carrots and celery, rinse and dice (approx. 1 cm). Halve the leek lengthwise, rinse, cut crosswise into strips. Peel, rinse and dice the potatoes (approx. 2 cm).
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Heat the oil in a large saucepan. Sauté the onions, garlic and bacon in it over a low heat. Add the vegetables and sauté. Pour in the beans with cooking water. Then add the potatoes and broth. Season with a little marjoram and a lot of pepper. Bring everything to the boil and simmer for 45-60 minutes, stirring occasionally. After about 30 minutes, add the bacon. Pour in liquid if necessary.
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In the meantime, rinse the parsley, shake dry and finely chop the leaves. Season the stew to taste and serve sprinkled with parsley.
Our Tip:
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Tip: Since the bacon is very salty and gives a lot of flavor to the stew, you should salt the stew only at the end. Prepare a large portion, stews taste even better warmed up and can also be frozen.
ATTENTION: The beans need to soak overnight!
