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Töginger sour pulses – assorted

updated

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Ingredients for 4 servings:

  • 1 can beans, the large
  • 1 can kidney beans
  • 1 can of lentils
  • 100 g bacon, fat, smoked, finely diced
  • 1 small onion(s), finely chopped
  • 5 tbsp flour
  • 1 tbsp sugar
  • 300 ml meat broth or bone broth
  • 2 tbsp vinegar (red wine vinegar)
  • 2 bay leaves
  • 1 pinch of thyme, amount to taste
  • 1 pinch of marjoram, fresh or dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

large beans, kidney beans and lentils form the basis

Fry the bacon in a suitable pot, fry the onions, add the flour and sugar, and toast until a dark roux forms. Bring to a boil with the broth, add the spices and vinegar, and simmer for a few minutes. Add the contents of the cans, without any liquid, to the sauce, season with salt, and bring back to a boil briefly. Serve with bread dumplings or spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Töginger sour pulses – assorted