A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
White Bean Stew with Kasseler | Hearty Autumn Classic
(0)
55 min
Under an hour
Knuspr-Küche
Herzhafter Herbstgenuss aus dem Schmortopf: Zarte Kasselerwürfel, weiße Bohnen und frisches Wurzelgemüse verschmelzen mit duftendem Bohnenkraut und Majoran zu einem wohltuenden, deftigen Klassiker der deutschen Küche.
Ingredients
Preparation method
Preparation & searing
Pat the Kasseler dry and cut into approx. 2 cm bite-sized cubes. Peel the potatoes and also cut into 2 cm cubes. Peel the carrots and celeriac and cut into approx. 1 cm cubes. Thoroughly wash, clean, and slice the leek into thin rings. Peel and finely dice the onion. Drain the white beans in a colander, rinse briefly with cold water, and drain well.
In a large, heavy stew pot, melt the clarified butter over medium to high heat. Add the Kasseler cubes and fry all over for approx. 3–4 minutes until they take on a light sear. Remove the meat with a slotted spoon and set aside briefly on a plate.
Sautéing vegetables & simmering the stew
Reduce the heat slightly. Sauté the diced onion in the remaining fat for about 2–3 minutes until translucent. Then add the diced carrots, celeriac, potatoes, and sliced leeks, and sauté while stirring for another 3 minutes.
Chef's tip
For an extra creamy consistency, you can mash 2–3 ladles of cooked potato and vegetable pieces against the side of the pot with a potato masher before adding the beans. This naturally thickens the stew without any added starch.
Like almost all classic stews, this white bean stew with Kasseler tastes even more aromatic when reheated the next day. Leftovers will keep well stored in an airtight container in the refrigerator for 2–3 days.
We Also Recommend
Show all
45 min
Under an hour
Classic Pork Tenderloin Pot | Tenderly Braised in Mushroom Cream Sauce
Knuspr-Küche
Franconian Savoy Cabbage and Minced Meat Stew | Hearty Autumn Delight
Knuspr-Küche
