Schnieders Courage – Stew with White Beans

A bean recipe for every taste:

Soak the white beans in 1/2 liter of water for one night. Pour away the soaking water later. Bring the beans and the boiled beef to the boil and then simmer for an hour.

In the meantime, peel the carrots, potatoes, apple and onion, cut them into slices and add them to the boiled beef after an hour. Season with salt and pepper and simmer for another 20 minutes. In the last 5 minutes, add the leek cut into wide rings and cook until tender.

Cut the boiled beef into slices.

Serve: Serve as a stew. Or: at the beginning put the clear soup separately, then the vegetables in the middle of the plates, on top of each 2 slices of the boiled beef, spread with Dijon mustard if desired.

Decorate with fresh herbs (leaf parsley, chives) and garnish with thin threads of the beetroot balsamic vinegar. Serve with black bread thaler.

Drink: Elisabeth Brendel recommends a light Pinot Noir red wine from the Kaiserstuhl region, the Malterdinger Bienenberg from the Bernhard Huber winery.

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