Dutch Pea Casserole

A bean recipe for every taste:

Rinse the peas and soak them in the water for one night. Boil the peas with the spring water, ice legs and pork belly in a large saucepan over high heat, skimming off the foam a few times. Turn down the heat and simmer everything together, half-covered, for 2 hours.

Rinse, peel and dice the potatoes. Clean the leek, rinse thoroughly and cut into rings. Rinse, peel and dice the celery bulb. Pluck the celery greens from the stalks, rinse, pat dry and finely chop. Cut the sausage into slices. After 1 1/2 hours of cooking, add the potatoes and vegetables to the pea pot and cook for half an hour.

Remove the meat from the pot. Remove the bones and cartilage from the knuckle of pork, the rind from the pork belly and cut it into cubes of about 1 cm. Put the meat cubes back into the pot. Stir the kitchen herbs into the stew and season with salt and pepper.

Preparation time: 30 min.

Soaking time: 12 hours

Marinating time:

Duration of preparation:

Duration of preparation:

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