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Westphalian Blindhuhn | Traditional Bean Stew
(0)
50 min
Under an hour
Knuspr-Küche
Westfälisches Blindhuhn ist der traditionelle Eintopfklassiker aus Westfalen. Zarter Schweinebauch trifft auf knackige grüne Bohnen, weiße Bohnen, Kartoffeln, Möhren und fruchtige Apfelspalten. Ein herrlich aromatisches One-Pot-Gericht, das der ganzen Familie schmeckt!
Ingredients
Preparation method
Preparation
Cut the pork belly into bite-sized cubes. Peel and finely chop the onion. Peel the potatoes and carrots and cut them into approx. 1.5 cm cubes. Wash, trim, and halve the green beans. Rinse the white beans in a sieve and drain.
Wash, quarter, core, and cut the apples into bite-sized wedges. Wash the fresh parsley, shake dry, and finely chop.
Cooking & simmering
Heat a large pot and sear the pork belly cubes all over over medium-high heat until lightly browned and their fat is rendered. Add the diced onion and sauté for 2–3 minutes until translucent.
Chef's tip
Traditionally, Westphalian Blindhuhn tastes even better reheated the next day, as the flavours of meat, beans, and apples combine wonderfully.
35 min
Under an hour
