A bean recipe for every taste:
Cut lamb from the leg from the butcher into mouth-sized pieces, season with salt and pepper. Onions and garlic cut into fine cubes, carrots clean and cut into slices. Anchovy fillets in whole, during the braising time, distribute evenly.
Clean the beans, cut them into pieces and blanch them in boiling salted water for 3-4 minutes, then rinse them in iced water. This way the beans get a nice color and lose their toxins and bitter substances. Beans contain the active substance vasin, which loses its effect by boiling. So please do not serve raw beans in large quantities.
Sauté the meat in olive oil, add garlic, anchovies, onion, carrots and tomatoes and extinguish with stock and wine. Simmer gently at medium temperature with the lid closed for 45-50 minutes.
Later add the beans and savory, mix well, season with salt, pepper and possibly a little lemon. Season with salt, pepper and possibly a little lemon and leave to infuse for 5 minutes.
Serve with pita bread or potatoes. The red wine used or a Baden Burgundy/Riesling Cuvee goes well with it.
Cook the stew twice as much as you like, it tastes even better when warmed up.
If you use lamb shoulder instead of leg meat, the stewing time will be increased by 10 minutes.
Related Recipes:
Rack of Lamb in Buttermilk MarinadeMix the buttermilk with bay leaves, juniper berries, rosemary, sage, 1 tbsp olive oil and pepper to make a...
Braised Beef with Cranberry SauceSeason the meat with salt and pepper. Heat the oil in the casserole, brown the meat well on all sides on 2 or...
Lukewarm Vegetable SaladWash and clean the vegetables. Peel carrots and kohlrabi and cut into not too thin strips. Steam in a...
Pot Au Feu From the LobsterBring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the...
Filets St. Pierre on Artichoke Ragout, Filets De St. Pierre Et Artichauts BretonneClean the carrots and onions and cut them into slices or thin rings. Heat half of the oil in a casserole and...
Cod with Pork Foot in Cider VinegarHave fun preparing this mushroom dish! 1. the day before, pre-cook the pig’s trotter in enough boiling...
Rabbit with Young Garlic1. cut the rabbit between the joints into 2 legs and forelegs each. Separate kidneys and liver from the back...
Scaloppine Al Limone – Lemon Cutlets1. rinse and dry the cutlets. Stir through lemon zest, juice and 2 tablespoons olive oil. Pour over the...
Coq Au Vin Rouge1. carve poulard into eight pieces, flour, season with salt and season with pepper. Peel the onions, cut the...
Tofu with Lemongrass – Dau Hu Soa OtCut the tofu into slices, cut in half crosswise and drain on kitchen roll. For the marinade, remove the peel...