Kasseler Pot with Multicolored Beans

1. First put the white and black beans in a larger bowl the day before, cover with twice as much water and leave to soak for approx. 24 hours. So you then need a much shorter cooking time.

Flesh:

1. Skin the onion, cut into eighths. Peel the carrot and cut into thick slices. Wash meat in cold water, dry well. In a larger saucepan, sear the meat in about 3 tablespoons of oil all around. In between, add onion and carrot pieces and roast them with them. Meat and vegetables should have taken on a good color. Then deglaze everything with the water, lightly salt (be careful with Kasseler, it is often salty as a result of the curing process) and bring to the boil briefly. Then close the pot with the lid and turn the heat down to a little more than half. It should only simmer slightly and not boil. The cooking time for me was 2 hours.

Completion:

1. While the meat is cooking, peel the onion and cut into very large cubes. Clean the leek and cut into thin slices. Clean the celery and cut into small cubes. Peel the carrot and cut it into cubes like celery. Set aside 2 larger ones of the potatoes (will be rubbed into the stew later to bind). Peel the others, cut into larger cubes, and keep in cold water until use. The potato cubes should not be more than 250-300 g. Have everything ready.
2. Drain the swollen beans through a sieve and rinse a little clear. You can actually boil them in soaking water, but that doesn’t look so nice because of the black beans. Put the beans back into a saucepan with twice as much water, add a little salt and cook for approx. 1 hour with the saucepan closed.
3. When the meat is done, lift it out of the stock and let it cool on a board. Pour the brew through a sieve, collect it in a bowl and keep it ready.
4. In another, larger saucepan, sauté the onions and leeks in 2 tablespoons of oil until translucent. Add carrots and celery and roast for another 2 minutes. Measure out the brew (it should not be more than 1000 ml, i.e. either do not use everything or fill up to 1000 ml with vegetable stock or water). Deglaze the sweaty vegetables with it, add the potato pieces and savory as well, season with salt and pepper and let everything simmer for approx. 5 minutes. Pour the red beans through a sieve and rinse clear. Only drain the cooked beans when there is a lot of liquid left. Then add all 3 types of beans and simmer for 1 – 2 minutes.
5. Now peel the retained potatoes and rub them into the simmering stew. Please determine the amount yourself. The more you rub into it, the smoother it becomes, and everyone has their own taste.
6. Finally, remove the cold meat from the bone, remove any larger areas of fat, then cut into large cubes, also put in the pot and only get hot and let it steep. To do this, keep the previous heat of the stove briefly so that the stew does not cool down due to the cold meat. You can then arrange the dishes immediately and switch off the stove.