Bean kernels and raw dumplings – Franconian poor man's dish

Ingredients for 6 servings:

• 500 g adzuki beans, dried
• 1 large onion(s)
• 750 g soup vegetables (yellow beets, celeriac, parsley root, leek)
• 4 tbsp clarified butter, or vegetable oil
• ½ sauce gingerbread
• ¼ tsp gingerbread spice, as desired
• 1 tbsp Balsamic vinegar, red
• salt and pepper
• 1 pack dumpling dough for raw dumplings
• ½ roll(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Bohnakern and rauha Gleeß, Franconian

Soak the dried beans overnight and cook in a pressure cooker for 20 minutes. You can use kidney or quail beans instead of adzuki beans, as long as they are colorful. Soak the gingerbread according to the instructions. Clean the vegetables. Finely chop the onion, cut the remaining vegetables into even cubes, and cut the leek into roughly 2 cm wide pieces. Heat 3 tablespoons of fat, sauté the onions until translucent, add the vegetables, and cook for 15 to 20 minutes until al dente. Add salt and pepper. Add about 1/4 of the cooked beans to the vegetables. Mash the remaining beans or puree them with a hand blender and stir in the blended gingerbread. Season to taste with salt, pepper, gingerbread spice, and vinegar. Add more cooking broth if desired; the bean mash shouldn’t be too mushy. Now stir in the coarse vegetable and bean mixture, bring to a boil, and simmer for about 10 minutes over low heat, stirring frequently to prevent sticking. Meanwhile, dice the bread and toast in the remaining fat until golden brown. Form dumplings and place at least three croutons inside each dumpling. Cook according to the package instructions. Non-vegetarians can add 250g diced smoked pork belly while sautéing the onions.