Bean stew

with pears and bacon

For 4 servings

500 g broad beans

250 g potatoes

250 g carrots

250 g bacon

1 bunch of savory

a few sprigs of flat leaf parsley

2-4 tablespoons of oil

1 ½ l meat stock

salt

pepper

250 g pears

250 g green beans (frozen)

Preparation time: approx. 20 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 430 kcal / 1800 kJ 22 g E, 21 g F, 34 g KH

1  Shell the broad beans, wash and drain in a sieve. Wash, peel and cut the potatoes and carrots into small, bite-sized cubes. Cut the bacon into approx. 2 cm cubes. Wash the savory and parsley and shake dry.

2  Heat the oil in a large saucepan over medium heat. Add the bacon and sauté for 5 minutes. Then add the beans, potatoes, carrots and half of the savory sprigs. Pour in the broth and season with salt and pepper. Bring to the boil and cook covered for 20 minutes over medium heat.

3  In the meantime, peel and quarter the pears and remove the core. Cut the pears into bite-sized pieces. Mix into the stew together with the defrosted green beans. Let simmer for another 10 minutes. Take the savory out of the stew and season again with salt and pepper.

4 Pluckleavesfrom the remaining savory sprigs and parsley stalks. Chop part of the leaves and stir into the stew. Arrange the stew and garnish with the rest.