For 4 people
For 4 people
To prepare the beans, start by shelling them. This means removing the beans from their pods. Allow about 1 kg of fresh beans to yield about 500 g of seeds once shelled.
Peel the carrots and cut them into slices.
Cut the ham heel into small pieces.
Rinse the vegetables.
In a saucepan, melt the margarine.
Brown the onion. When the onion turns golden brown, add the diced bacon to the casserole dish.
Add the bean and carrot mixture to the casserole dish. Sprinkle with fresh parsley and finely chopped garlic. Gently mix all the ingredients together.
Crumble the vegetable stock cube and add it to the mixture. Then pour in half a glass of water to moisten everything.
Simmer over low heat for 30 minutes.
Once cooked, add a generous spoonful of tomato Boursin to the mixture. Stir thoroughly to incorporate it well.
Serve the dish directly from the casserole dish. Enjoy!
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