Grandma Helga's best salt bean stew

Ingredients for 6 servings:

• 750 g beans (salted beans – milk fermentation. In a freshness bag)
• 500 g beef soup meat
• 200 g bacon (belly bacon), streaky, smoked
• 5 large potatoes
• 6 sausages (cooked sausages/metten sausages)
• some parsley
• n. B. water

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

A hearty, home-style stew, especially delicious on cold days. A recipe from my mom.

Because the beans are very salty, I recommend either soaking them in cold water overnight or washing them thoroughly several times. Washing under cold running water should be done at least five times. Even beans that have been soaked overnight should be thoroughly rinsed with cold water again. Place the beef in about 2 liters of cold water, bring to a boil, and simmer for about 30 minutes, skimming off any foam. Then remove the beef and set aside. Strain the cooking water to remove most of the sediment. Add the beans and simmer for about 30 minutes. Cook the sausages (Mettenden) for about 10 minutes, either with the beans or in a separate pot, then add them to the beans. Peel and dice the potatoes, and rinse them with cold water (you can do this halfway through). I personally cook the diced potatoes in a separate pot so that the soup doesn’t contain as much starch. However, you can also cook them with the beans if you like. So, add the potatoes to the pot of beans. I take about 1/3 of the cooked potato cubes, put them in a small bowl, and mash them with a fork; this makes the soup thicker. The soup meat is finely diced (I only use the lean meat) and also added to the bean pot. Finely chop the parsley and sprinkle it in; it adds a nice touch. Fry the smoked bacon (preferably pre-diced) in a pan until crispy and stir in just before serving. You can also make the stew 1-2 days in advance and refrigerate it. Then all you need to do is heat it up and freshly fry the bacon (otherwise it will be too mushy).