Texan-flavored Bean Pot

Take a pot with a volume of approx. 4 liters, add all the ingredients for the broth and fill up with 3 liters of water. Bring to a boil over a medium flame and simmer carefully until the bones of the ribs can almost be peeled off by themselves. Pass the broth through a sieve and put it back on a low flame. Remove the meat from the ribs and cut into small pieces.

Cut all types of meat into bite-sized pieces, remove the pork belly from the rind and also cut into bite-sized pieces. Then put clarified butter in a pan, followed by the meat pieces and sauté with the help of paprika powder and tomato paste. When the meat is nicely browned, I put it in a high saucepan. Add a few ladles of the broth and let it simmer. In the meantime, wash the vegetable deposits, remove the seeds and cut into small pieces. Peel the onions and garlic, chop the onion and press the garlic. Also wash the peppers and cut into fine pieces, score the tomatoes and put them in boiling water, the skin begins to loosen, remove the tomatoes and rinse them off. Peel and chop tomatoes.

Heat another pan, melt the butter in it and first fry the onion in it until translucent, add the pepper pieces and garlic and cook with them. Add the tomatoes and the pressed garlic. Sauté everything briefly and then add to the meat in the saucepan.

Add the rest of the broth, add the chilli beans with the tomato sauce and the kitney beans, bring to the boil. But please rinse the kitney beans first. Add the bacon rind to the soup when you bring it to the boil again. Stir in the creme fraiche and season or season with salt, pepper and chilli. Since the soup should be served the next day, I left the bacon rind in the soup shortly before serving.

The soup was ready and so was I - but what was more important, my 15 people enjoyed it very much. Good luck with cooking!