Bean Vegetables with Bacon and Mett-Endchen

Norbert Hylla-Grahl 1. bowl the beans, cook in boiling hot salted water for 5 minutes, drain, rinse and drain. Peel and finely dice the shallots. Finely dice 20 g bacon. Pluck savory leaves and chop finely. Do remaining bacon in lightly salted water at medium heat for 1 1/2 hours. In the last 10 min. add the Mett ends.

Heat oil in a saucepan and sauté shallots and diced bacon over medium heat for 2 minutes. Fill up with whipping cream and stock and let it boil once. Add beans, season with salt and pepper and make 2-3 min. Add the cornstarch mixed in a little water and thicken the bean vegetables with it. Just before serving, add the savory and season the vegetables with the vinegar. Cut the chives into rolls and fold them in.

3. drain bacon and sausages well. Cut the bacon into 4 slices. Bring both to the table with the bean vegetables. Serve with fried potatoes.

Nutritional values

Fat in g: 65

Carbohydrates in g: 24

Preparation time

150 min

Our tip: Use a deliciously spicy bacon for a delicious touch!

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