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Westphalian Blindhuhn | Traditional Stew with Bacon
(0)
50 min
Under an hour
Knuspr-Küche
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 bacon 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 into bite-sized cubes. Wash, trim, and halve the fresh green beans. Drain the white beans in a colander and rinse briefly under cold water. Quarter and core the apples, then cut them into bite-sized wedges or pieces.
Cooking in the Dutch Oven
Heat the clarified butter in a large heavy Dutch oven. Add the diced bacon and onions and saute over medium heat for about 3-4 minutes until golden brown.
Chef's tip
Traditional lore: Why is it called Blindhuhn? Westphalian folklore has it that in this colorful medley, even a blind hen will find a tasty grain (bacon, sausage, or beans) - chicken itself is not an ingredient!
Variety recommendation: For the Blindhuhn, preferably use tart, firm apples such as Boskoop, Elstar, or Jonagold, as they retain their subtle acidity and texture when cooked.
35 min
Under an hour
