Bean and corn stew

with bacon

For 4 servings

250 g white dried beans

1 ham bone

2 large potatoes

400 g frozen corn

100 g of streaky bacon

2 cloves of garlic

1 bunch of parsley

salt

freshly ground black pepper

Preparation time: approx. 20 minutes
plus soaking time: approx. 12 hours
plus cooking time: approx. 1 hour, 10 minutes

Per serving approx. 680 kcal / 2847 kJ 29 g E, 16 g F, 91 g KH

1  Soakbeans in water overnight. Drain, place in a large saucepan and pour cold water on top. Bring to the boil and cook for 10 minutes, then drain again. Place the ham bones in the saucepan with the beans, pour in enough water to cover all the ingredients. Bring to the boil again and simmer for about 45 minutes. When the beans start to soften, peel and dice the potatoes and add with the corn.

2  Cut the bacon into small cubes, peel and chop the garlic, wash the parsley, shake dry, coarsely chop the leaves. Add the bacon, garlic and parsley to the stew. Simmer the stew for another 15–20 minutes.

3  When the ingredients are done, remove the ham bone from the soup, cut off the meat, chop it up and put it back into the soup. Season the stew with salt and pepper.