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Ein legendärer Klassiker der westfälischen Traditionsküche: Deftiger Eintopf mit herzhaftem Bauchspeck, knackigen Mettwürstchen, frischen grünen Bohnen, zarten weißen Bohnen und saftigen Äpfeln. Die feine süß-säuerliche Note verleiht diesem One-Pot-Gericht seinen unverwechselbaren Geschmack.
Ingredients
Preparation method
Preparation
Cut the pork belly into bite-sized cubes. Slice the Mettwurst sausages into approx. 1 cm thick slices. Peel and finely dice the onion.
Peel the potatoes and carrots and cut them into bite-sized cubes. Wash, trim, and halve the fresh green beans. Drain the white beans in a sieve and rinse briefly with cold water. Quarter and core the apples, then cut them into bite-sized wedges or pieces.
Cooking in the pot
Heat the clarified butter in a large, heavy pot or Dutch oven. Add the diced pork belly and onions, and fry over medium heat for about 3–4 minutes until golden brown.
Chef's tip
Traditional trivia: Why is it called Blindhuhn ('blind hen')? Westphalian folklore says that in this colorful medley, even a blind hen can find a tasty kernel (bacon, sausage, or beans) – chicken itself is not included!
Variety recommendation: For Blindhuhn, preferably use tart, firm apples such as Boskoop, Elstar, or Jonagold, as they retain their fine acidity and texture during cooking.
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