What do you eat stew with

White bean stew

White bean stew - cooked from dried beans in a fresh beef broth.

We do not use canned white beans for the stew, because neither the taste nor the consistency is comparable.

You don't need to thicken this white bean stew, there is a natural bond through the beans and potatoes. If it becomes too thick, a little more water can be added, but please no roux or the like.

We produce dried legumes not in salted broth or boiled salted water! We only add salt when the legumes have reached their boiling point.
Why? The ghosts argue that it should (supposedly) not be a problem to cook legumes with salt from the start. However, we have already made the experience several times that the peels of the legumes are hard and tough if salt is added immediately. In this case, it only helps to cook the beans longer, until the bean shells are softer.

The recipe for the white bean stew as we prepare it:

For completing the bean soup
manual
  • Soak the dried white beans in plenty of water according to the instructions on the packet and let them steep overnight.
  • Peel the onion and cut into large pieces. Put the oil in a large saucepan, heat it and fry the leg slice vigorously. Add the onion and sear it lightly until it has turned some color.
  • Pour the water on the leg slice, add the spices and the broth (without the temptation to add salt!) approx. Simmer for 1.5 hours to let. Skim off any foam that occurs.
  • If the meat is no longer tough, pour the soup through a hair sieve and let the meat cool down a little.
  • Place the white beans in a colander to allow the liquid to drain out. Bring the meat stock to the boil and cook the white beans in it according to the cooking time on the package (approx. 45 - 60 minutes).
  • In the meantime, peel the potatoes and cut into approx. 1x1 cm cubes. Clean the soup greens and cut into very fine cubes, the sausage into slices and the beef into cubes.
  • When the beans have reached the right cooking point, the potatoes and vegetables are added. Now is the time to add a lot of salt to the soup. again about 15 minutes Simmer until the potatoes are done. The soup is starting to get creamy, otherwise let it cook a little longer.
  • Add the sausage slices and pieces of meat and heat them in the soup for about 5 minutes.
  • Finally, season with salt, pepper and vinegar.