chopped bean stew

Ingredients for 4 servings:

• 550 g beans, sour *
• 500 g potatoes, mainly waxy
• 100 g beans, white, dried
• 2 carrots
• 1 piece(s) celery
• 1 onion(s)
• 2 bay leaves
• 1 tsp savory, dried
• 400 g pork belly (slice of approx. 3 cm thickness)
• 4 Mettenden (smokers)
• 1 ½ liters of water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

Mom’s recipe from East Westphalia-Lippe

* The sour beans are fermented green chopped beans, also called salted beans. They are packaged in a shrink-wrapped container, similar to sauerkraut. Soak the white beans in water the day before. The next day, place the pork belly in a large pot, cover with cold water, and bring to a boil. Add enough water to cover the pork belly. Simmer in a covered pot for one hour. Drain the white beans, add them along with the smoked beans, bay leaves, and savory, and simmer for another hour. Wash, peel, and cut the potatoes into bite-sized pieces. Wash, peel, and finely dice the carrots and celery (I always buy a soup pot and use carrots and celery from it). Peel and dice the onion. Rinse the chopped beans. Add the potatoes and all the vegetables to the pot, adding a little more water if necessary. The dish should be easy to eat with a spoon, but it shouldn’t be a thin soup. Simmer everything together for about 30 minutes until cooked through. Season to taste. Salt and pepper aren’t necessary in my opinion, nor is more savory, but that’s a matter of taste. It doesn’t hurt to try. You’ll end up with four large, deep plates, which could be enough for 2-4 people, depending on your appetite.