Smoked Ham with Green Beans
An originally powerful classic in a light garment: We used less flour and fat than usual to "stoven" the beans. The pork provides the B vitamins and protein that are so important for nerves and muscles.
The original recipe provides for "snipped beans": For this, the broad or pole beans are cut into small pieces with a slicing machine. If you want to try it out, you can also do the snipping by hand or with a food processor.
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 93 mg |
Ingredients
- Ingredients
- 1 ½ lbs Smoked ham (boneless)
- 1 ½ lbs String bean
- 1 Tbsp butter (about 20 grams, room temperature)
- 1 heaping Tbsp Pastry flour (about 20 grams)
- 1 cup
- ½ cup Vegetable broth
- salt
- ½ bunch parsley
- peppers
- Nutmeg
Preparation steps
Put ham in a shallow baking dish and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 45 minutes.
Meanwhile, rinse and drain green beans, then cut into pieces.
Melt the butter for the sauce in a small pot, sprinkle in flour and cook until golden brown while whisking.
Pour in milk and broth and slowly bring to a boil, stirring constantly. Cover and cook sauce over low for about 5 minutes, stirring occasionally.
Boil 250 ml (approximately 1 cup) of water in a pot and add salt. Cook greens beans over medium heat, covered, for about 8 minutes.
Rinse the parsley, shake dry and pluck the leaves. Set some aside for garnish and finely chop the rest.
Drain beans, add to the sauce and bring to the boil.
Season green beans with salt, pepper and freshly grated nutmeg. Stir in chopped parsley.
Take ham out of the oven, cut into slices, garnish with parsley and serve with the beans.