| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Clay pot | 1 | Servings | |
INGREDIENTS
| 800 | g | (28 oz) green beans |
| 125 | g | (4.375 oz) smoked fat bacon |
| 6 | Tomatoes | |
| 1/4 | l | (8.75 fl oz, 1 C) broth |
| Salt | ||
| Pepper | ||
| 1 | Clove garlic | |
| Some 'Bohnenkraut' (bean weed? eases digestion of the beans) |
INSTRUCTIONS
This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Cube bacon, peel and deseed tomatoes and chop them coarsly. Put into a hot pan and fry shortly, then transfer to the claypot. Cut beans into thumb-long pieces and put into claypot. Mix broth, salt, pepper, squeezed garlic and bean weed and add also. Close claypot and stew the dish for about 120 minutes at 220 degree C (428 F). Serve with salt potatoes and soup meat from pork. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@SQUIRREL.HAN.DE> on Jun 29, 1997
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