Bean pot

Ingredients for 6 servings:

• 1 gr. jar broad beans
• 1 small jar white beans
• 1 gr. can/n beans, white with soup vegetables
• 1 small can of kidney beans
• 1 jar Hungarian-style paprika sauce
• 1 m.-sized chili pepper(s) hot, fresh or dried
• 2 cloves garlic
• 2 large onions
• 1 tsp, heaped savory
• 1 tsp salt
• 3 tbsp beetroot
• 3 stalk(s) spring onion(s)
• 8 Mettenden, cured and smoked
• 600 g bacon, cured and smoked
• 30 g lard or clarified butter
• 1 cube of meat broth
• ½ liter of water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

very easy

Pierce the Mettwurst sausages all over with a fork and cut in half. Cut the approximately 1.5 cm thick bacon slices crosswise into approximately 3 cm pieces. Place a large pot or roasting pan on the stovetop, melt the lard, and fry the Mettwurst pieces and the bacon pieces over low heat for 15 minutes. Peel and dice the onions and garlic cloves and add them to the pot and sauté until translucent. Pour all the bean liquid from the jars and cans into the pot, add 0.5 liters of water and the stock cube. Cover and simmer for another 15 minutes. Now add all the beans, turnip greens, savory, chopped chili pepper, salt (use the salt carefully; the stock, sausages, and bacon already contain some salt), and stir in the paprika sauce. Simmer for another 15 minutes over low heat, covered, and add the sliced ​​spring onions and greens 5 minutes before the end. Stir frequently throughout the entire frying/cooking time. Serve with bread rolls or baguette. This hearty bean stew was a must-try every year on our fishing trip to Norway.