Franconian Bohnakern Stew | Hearty Classic with Pork Belly

Thoroughly wash and peel the vegetables. Cut the potatoes, carrots, and celeriac into bite-sized cubes. Clean the leek, halve it lengthwise, and slice into thin half-rings. Peel and finely dice the onion. Cut the pork belly into cubes of about 1 cm. Rinse the borlotti beans in a sieve and drain well.

In a large stew pot, melt the clarified butter over medium heat. Fry the diced bacon for 3 to 4 minutes until golden-brown and crispy. Add the diced onion and sauté until translucent.

Add the diced potatoes, carrots, and celeriac, along with the leek, to the pot and sauté briefly. Season with dried savory, marjoram, bay leaves, a pinch of salt, and freshly ground pepper.