A bean recipe for every taste:
Rinse pork neck, dry and cut into cubes as equal as possible. Sauté in portions in olive oil, add vegetable onion and cook until translucent.
Season with salt and pepper, pour the clear soup and bring to a boil. Add the chopped green beans and the mixed herbs and cook for another 20 minutes at low temperature.
In the meantime, blanch the tomatoes, remove the skin and cut them into quarters. Add to the goulash form with the finely chopped savory. Stir in the whipped cream and heat briefly. Serve together with boiled potatoes.
(Khb
7/97)
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