Dutch stew with capuchin, kale and bokbier

Name: Dutch stew with capuchin, kale and bokbier
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g half to half chopped; 100 g low fat smoked bacon strips; 2 el tomato paste; el curry powder; 320 g onions; 330 g young capuchins in pot; 360 g White beans in tomato sauce; 200 g fresh sliced string beans; 300 g cut kale; 150 ml Grolsch Rich Autumn buck; 100 g ground mature cheese 30; 150 ml autumn buck beer

Stew with kale, capuchin and Autumn buck.

Ingredients

Kitchen Stuff

1 skillet

Directions

With balls of hands, turn balls the size of a walnut of the minced meat.
Heat a skillet without oil or butter and fry the bacon strips for 3 minutes.
Add the balls and bake brown in 5 min.
Add the tomato puree and curry and cook for 1 min.
Meanwhile, let the onions and capuchins drain.
Add the onions, capuchins, white beans in tomato sauce, string beans, kale and the beer.
Bring everything to the boil, put the lid on the pan and let it simmer for 10 minutes on low heat. Spread over 4 deep plates and sprinkle with the cheese.
Serve the rest of the beer.