Preheat the oven to 100 °C. Clean, rinse and cut the beans into lozenges. Break the broad beans out of their shells, cook them in boiling hot salted water for a little 3 minutes depending on their size, and maybe rinse them in ice-cold water. Remove the outer skin and the small white seedling.
Clean the spring onions, remove the coarse green and cut the spring onions into fine rings. Cut the pancetta into very fine cubes. Rinse and dry the dill and pluck it from the stems, do not discard the dill stems.
Heat the smoked pork in a lightly greased ovenproof dish in the oven for 10 minutes. Make the broad beans with the dill stalks in plenty of salted water for about 4 min, quench when cool and remove the dill stalks.
If the bacon is very salty, it is advisable to blanch it briefly first. Sauté bacon with green onions and butter in a frying pan until translucent. Add beans and broad beans and season well with salt and pepper. Stir in sour cream and double cream, sprinkle with dill and bring to a boil once. Serve the Kassler with the beans on plates.
Tip: Serve with boiled potatoes or crispy fried potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!