Hearty bean soup

Ingredients for 3 servings:

• 150 g beans, white, dried
• ½ liter of water
• 150 g bacon
• 1 onion(s)
• 150 g potatoes
• 100 g leek
• 100 g carrot(s)
• 30 g celery
• 20 g butter
• ¼ liter meat broth
• salt and pepper
• 200 g Mettenden

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 20 minutes

Place the beans in a pot, cover with 1/2 liter of water, and soak overnight. The next day, bring to a boil in the soaking water. Do not add salt, or the beans will not tenderize. Reduce the heat to the lowest setting. After 30 minutes, add the bacon and simmer for another 30 minutes. Meanwhile, peel and finely dice the onion, peel the potatoes, and cut into small cubes. Trim the leek and slice into thin rings. Peel the carrots and celery and slice into small cubes. Melt the butter in a non-stick pan and briefly sauté the vegetables. Add the vegetables to the bean soup and top up with meat broth. Continue simmering at a low heat for about 30 minutes. Remove the bacon from the soup, cut into small cubes, and add it back in. Season with pepper and a little salt. Slice the Mettenden sausages and add to the soup. Turn off the heat and let simmer for another 20-30 minutes.