Instructions: Schmoren im Roemertopf,

Cube bacon, peel and deseed tomatoes and chop them coarsly. Put into a hot pan and fry shortly, then transfer to the claypot. Cut beans into thumb-long pieces and put into claypot. Mix broth, salt, pepper, squeezed garlic and bean weed and add also. Close claypot and stew the dish for about 120 minutes at 220 degree C (428 F).

Serve with salt potatoes and soup meat from pork.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.