Thick Bean Stew with Bacon in Rhineland Style

Ingredients

• 800 g raw smoked pork belly (with rind)
• 1 bay leaf
• 2 cloves of peppercorns
• 0.5 tsp Peppercorns
• 0.5 tsp juniper berries
• 400 g thick beans
• Salt
• 1 onion
• 2 tbsp butter
• 1 tbsp flour
• 250 ml meat broth
• 2 tbsp crème fraîche
• chopped chives for garnish

Instructions

1. 1.

   Rinse the bacon and pat it dry. Bring a pot of water (enough to cover the meat) to a boil with bay leaf, peppercorns, cloves, and juniper berries. Add the meat and simmer gently on low heat for about 1 hour.

2. 2.

   Blanch the beans in salted water for 6-8 minutes, then rinse and drain (remove skins if desired).

3. 3.

   Peel and finely dice the onion. Sauté it in hot butter until translucent, then sprinkle with flour. Pour in the broth and let it simmer gently for about 10 minutes, stirring occasionally and adding more broth as needed. Add the crème fraîche and beans, seasoning with salt and pepper to taste.

4. 4.

   Remove the meat from the water, cut off the rind, slice the meat thinly, and add it to the beans. Sprinkle with chopped chives before serving.

5. 5.

   Serve with mashed potatoes if desired.