Bean soup à la Mama

Ingredients for 6 servings:

• 500 g beans, white, dried
• 4 carrots
• 1 stalk(s) leek
• 6 m.-sized potatoes
• 100 g smoked beef
• 1 tbsp lovage
• 2 tbsp savory
• 1 liter vegetable broth
• 2 liters of water
• 3 m.-sized onion(s)
• 1 tbsp margarine
• black pepper
• Smoked salt, hickory
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

classic stew, my daughter Emma’s favorite dish

Soak the beans in a pressure cooker with 2 liters of water for 24 hours, then cook on the highest pressure setting for about 20 minutes. Allow the pot to cool sufficiently in the pan to open easily. Cut the smoked beef, carrots, leeks, and potatoes into small cubes, and finely chop the herbs. In a large pot, melt the smoked beef in the margarine, then add the carrots and leeks and sauté until lightly browned. Then add the potatoes, sauté briefly, and pour in the vegetable stock. Add the herbs and simmer over low heat for 20 minutes. Meanwhile, quarter the onions, thinly slice them, and brown them in olive oil until almost blackened. Add the beans, cooking water, and the roasted onions to the pot. Mix everything well, bring to a boil briefly, and season to taste with freshly ground pepper and hickory smoked salt. Let stand for another 24 hours with the lid slightly ajar. This goes well with hot dogs, but also with hard-boiled eggs or rolls.