Bacon and Green Bean Stew
Imagine your 8 year old in front of a plate of broccoli. That’s me sitting in front of this stew. We had it relatively often, since it was easy to make and the ingredients weren’t to expensive. And making a big portion of it wasn’t hard, either. There was just the resistance of a rebellious youth to deal with.
The stew eventually grew on me and I was happy when it was served. I didn’t have this dish for many years, since I had left for Munich and the US, because I was only rarely eating at my parents house, and when, it was usually a more festive meal. It is something for every day, something great for a cold fall or winter day. Warms you up from the inside.
- 1 pound green beans
- ½ pound thick sliced bacon or diced ham
- 1 pound potatoes
- 1 large onion
- 2 cups vegetable broth
- olive oil
- garlic optional
- nutmeg optional
- Dice onion and potatoes.
- Cut the beans and bacon into ½-1 " pieces
- Heat the oil and fry bacon and onions in a large sauce pan until the bacon is light brown and the onions glassy. Don't let the bacon harden.
- Add some garlic, pepper and salt to taste.
- A sprinkle of nutmeg is optional.
- Add beans and potatoes and add vegetable stock until most is covered.
- Boil for 20 minutes and stir occasionally.
- Stir one final time until all the water has been soaked up by the potatoes