Saarland-Serbian bean soup

Ingredients for 6 servings:

• 6 sausages (raw)
• 6 cans of kidney beans
• 250 g dried meat or bacon
• 2 thick onions
• 1 tsp salt
• 1 ½ tsp white pepper
• 2 tsp vegetable broth
• ½ tsp cayenne pepper
• 1 tsp celery salt
• 2 tsp Tabasco
• 200 ml tomatoes, pureed
• 1 tbsp butter
• e.g. tomato paste

Instructions

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

with kidney beans and raw edible

Cut the jerked beef into cubes approximately 0.5 cm thick. Cut the raw beef into slices approximately 1.5 cm wide. Boil the beans with their juice and a can of water, stirring occasionally. Fry the jerked beef until browned. Add the raw beef, onions, and butter and fry until the aroma of the raw beef begins to emerge. Do not allow the onions to overbrown. Stir in the tomatoes and seasonings. Simmer for approximately 1 hour over low to medium heat, stirring occasionally. Stir in the tomato paste for the soup consistency, if desired, and season to taste. Turn off the stove and return to the heat for 5 minutes.