Swede and white bean stew

    1 hour 58 min

    The original German recipe calls for Kassler (cured smoked pork loin), which can be found at specialty butcher shops, or it may be substituted with cured ham.

    1 person made this

    Serves: 8 

    • 500g Kassler (German cured pork loin) or cured ham
    • 2 onions, cut into wedges
    • 10 black peppercorns
    • 750g peeled grated swede
    • 5 medium potatoes, cubed
    • 1 (400g) tin white kidney beans, drained
    • 1 Cabanossi sausage, or another dry slightly spicy pork sausage
    • 1 tablespoon caster sugar
    • 2 tablespoons white wine vinegar
    • freshly ground black pepper to taste
    • 1 pinch ground nutmeg

    Prep:10min  ›  Cook:1hr48min  ›  Ready in:1hr58min 

    1. Put the cured meat with the onions and peppercorns i a large heavy pot. Cover with water, bring to the boil, then reduce the heat and simmer for 1 hour.
    2. Remove the meat from the pot, add the grated swedes and cook for 20 minutes. Add the potatoes and cook until the potatoes are tender, about 25 more minutes.
    3. Add the white beans and cook for another 3 minutes. Mash a portion of the stew but leave most of it chunky.
    4. Return the meat to the pot and add the sausage. Add sugar, vinegar, pepper and nutmeg to taste and cook until heated through.

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