Sour Turnip and Beans (Grah S Repom) Recipe

Name: Sour Turnip and Beans (Grah S Repom)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g beans (dried, Roman bean); 500 g pork (cured neck); 250 g pork (cured pork ribs); 500 g turnips (sour, grated); 5 g salt; 3 g pepper; 2 tablespoons lard; 150 g onions; 50 g bacon (dried, smoked); 1 tablespoon flour

Servings: persons

200 g beans (dried, Roman bean)
500 g pork (cured neck)
250 g pork (cured pork ribs)
500 g turnips (sour, grated)
5 g salt
3 g pepper
2 tablespoons lard
150 g onions
50 g bacon (dried, smoked)
1 tablespoon flour

1
Soak the beans overnight.
2
Next day pour off the water and set the beans to cook together with the slightly cooked and drained cured pork.
3
When these are half cooked, put the sour turnip into the pot with salt and pepper.
4
In separate pan, saute on lard finely minced onion with minced bacon.
5
Sprinkle with flour and fry until brownish.
6
Add some water and make creamy liquid.
7
Add this into turnip.
8
Separate cooked beans from meat and add beans into turnip.
9
Cook until turnip is soft (about 30 minutes).
10
Cut meat into portions and serve with turnip stew.
11
You dont need any additional side dishes.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g beans (dried, Roman bean), 500 g pork (cured neck), 250 g pork (cured pork ribs), 500 g turnips (sour, grated), and more.

Yes, Sour Turnip and Beans (Grah S Repom) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Turnip and Beans (Grah S Repom)

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