Dicke Bohnen in Specksobe, Recipe from Germany
1.5 kg broad beans
150 g of fried lardons of bacon
150 g cooked shredded savoy cabbage
1. Cook 1.5 kg broad beans in salted water flavoured with chopped savory and parsley.
2. Drain and add to Cream Sauce finished with a liaison of egg yolks.
3. Mix with 150 g each of fried lardons of bacon and cooked shredded savoy cabbage.
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