Stewed Beans
Stewed beans in a flour sauce are considered a classic from the region around Hamburg – with lean smoked pork they make a great summer meal!
Ingredients
- 750 g smoked pork loin (boneless)
- 750 g string beans (or princess beans)
- 20 g butter (1 tbsp; room temperature)
- 20 g flour (1 heaping tbsp)
- 250 ml milk (1.5% fat)
- 100 ml classic vegetable broth
- Salt
- 0.5 bunch Parsley
- Pepper
- nutmeg
Instructions
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1.
Place the smoked pork in a shallow baking dish and roast in a preheated oven at 180 °C (convection 160 °C, gas: level 2–3) for about 45 minutes.
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2.
Meanwhile wash, trim, and cut the beans into pieces.
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3.
In a small pot melt the butter, sprinkle flour over it, and whisk with a wooden spoon until golden yellow (sauté).
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4.
Gradually pour in milk and broth while constantly stirring; bring to a boil. Reduce heat, cover, and simmer for about 5 minutes, stirring occasionally.
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5.
Boil 250 ml water in another pot, season with salt, and cook the beans over medium heat, covered, for about 8 minutes.
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6.
Wash parsley, shake dry, pluck leaves, set aside some for garnish, finely chop the rest.
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7.
Drain the beans in a colander, then add them to the sauce and bring to a quick boil.
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8.
Season the beans with salt, pepper, grate a little nutmeg on top, and taste. Stir in chopped parsley.
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9.
Remove the pork from the oven, slice it, and serve alongside the stewed beans. Garnish with parsley leaves and enjoy.
