- Green beans: 12 oz. (Either frozen or fresh)
- Fava beans: 16 oz. shelled (They can be canned or fresh and can be substituted with Lima beans)
- Oil: 1 T
- Kasseler: 16 oz. (It can either be pickled or smoked pork loins and be used as a substitute for ham)
- Onions: 2 medium (They should be cut lengthwise into strips)
- Potatoes: 16 oz. (Peeled and cut into 1 inch chunks)
- Broth: 1 quart (It can be of your choice)
- Carrots: 16 oz. (Sliced diagonally)
- Fresh parsley: ¼ to ½ cup chopped
- Pepper: Freshly grounded to taste
- Savory: 1 teaspoon dried or marjoram
- Salt: To taste
- To begin with, if you are using fresh beans then you will be required to clean them thoroughly and place them in a steamer for 15 minutes or till the point they become soft and ready to use. On the other hand, if you are using canned beans then they should be drained and then rinsed by placing them under running water. With that done, place them on the side.
- In the meantime, you will be required to take a large non-stick pan. Add oil and place it on high flame. When the oil heats up, depending upon the meat that you are using, either kasseler or ham, you will have to evenly brown them on all side. Now, when the appropriate colours are attained, take the meat out of the pan and place it on the side. In the same pan throw in the chopped onions and stir them thill they attain a nice golden brown colouring.
- Next, to the same pan add the potatoes and stir them till the point they get the same brown colouring. When that happens, immediately add the broth and allow it to simmer. Take half of the finely chopped parsley along with the grounded pepper and some of the dried herbs, add them into the broth and neatly stir them.
- Now, while the broth is simmering further go on and add the potatoes and onions into it and cook for about 5 minutes. Next, you can add the carrots and let them get cooked till the vegetables get done. Furthermore, you can add the beans and meat into the broth while the broth continues to simmer. In case the broth appears to be thinner than required, you can further add a mixture of potato starch along with water. Make sure that you don’t add more than 1 to 2 tablespoons worth of starch. Alternatively, you can also use flour and water to thicken the broth.
- With all of this done, increase the flame and let the broth boil. It is also advisable that you continue to stir the mixture continuously. Towards the end add the seasonings along with salt and pepper. Right before serving, you can add the remaining parsley. Eintopf is now ready to be consumed, it tastes best when served hot.
- In an alternate case, you can cook the potatoes separately and when the potatoes are done, you can mash them. Then finally, add these mashed potatoes to the broth to thicken it. Furthermore, you can also add lemon juice or white vinegar to the stew while eating to further enhance the taste.