Broad Beans with Kasseler | Hearty Stew Classic

Pat the Kasseler dry and cut into bite-sized cubes of approx. 2–3 cm. Peel the potatoes and cut into bite-sized cubes. Peel and finely chop the onion. Drain the broad white beans in a colander, rinse briefly with cold water, and drain well.

Heat the clarified butter in a large stew pot. Add the Kasseler cubes and fry over medium to high heat on all sides for approx. 3–4 minutes until lightly browned. Then remove the meat and set aside.

Sweat the chopped onion in the remaining cooking fat over medium heat until translucent. Add the diced potatoes and sauté briefly.