John Myers
Ingredients for 2 servings:
- 500 g pork ribs
- 600 g beans, green
- 4 medium-sized potatoes, floury
- some savory
- 1 ½ liters of water
- Salt
- Pepper, white
- e.g. soy sauce
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes
Place the pork ribs in a pressure cooker with the savory, salt, white pepper, and 1.5 liters of water. Cook at pressure for about 25 minutes, then turn off the stove and let stand on the warm stovetop for about 15 minutes. Of course, you can also cook without a pressure cooker; just cook for longer and add a little more water if necessary to allow the water to evaporate. The meat is perfect when it falls easily off the bone. In the meantime, wash the beans and chop them into diagonal, bite-sized pieces. My grandmother could do this while she was holding them in her hand; I have to place the beans on a cutting board. Peel the potatoes and dice them. Remove the cooked meat and savory from the pot. Add the potatoes to the broth and cook for about 5 minutes. Then add the beans and cook for another 10 minutes. The beans should still have some bite and be not completely soft. Return the chopped meat to the soup. Season to taste with salt, pepper, and a dash of soy sauce, if desired. Grandma also added a dash of Maggi. You can also make the soup with a piece of beef, which also tastes very good.
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