bean soup

Ingredients for 8 servings:

• 250 g beans, white, dried
• 2 ½ liters of water
• 300 g pork belly
• 250 g bones, from pork
• 2 onions
• 1 carrot(s)
• 1 parsley root(s)
• 1 red bell pepper(s)
• 5 tomatoes, blanched and peeled
• salt and pepper
• 3 tbsp tarragon, freshly chopped or dried
• 2 tbsp vinegar
• Crème fraîche

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Balkan Style

Soak the beans overnight. Bring 2.5 liters of water to a boil with the bones and belly meat. Add the beans to plenty of freshly salted water and bring to a boil. Let it boil a few times, then discard the water. Add the beans to the meat pot. Add the peeled and roughly chopped root vegetables and continue simmering over moderate heat. When the beans are tender, add the chopped tomatoes and finely diced bell pepper to the soup. After 5 minutes of cooking, add the tarragon and season with vinegar, salt, and pepper. Serve with crème fraîche.