Updrögt beans

Ingredients for 4 servings:

• 500 g beans, dried
• 500 g potatoes
• 500 g bacon, streaky, dried
• 4 Pinkelwursts, alternatively Mettwurst
• salt and pepper
• possibly vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

typical East Frisian dish made from dried beans

First of all: This “national dish of the East Frisians” is still known to connoisseurs today as one of East Frisia’s finest delicacies. Ripe, soft-shelled beans (“Hinrich’s Riesen”/”Speckbohnen”) are freed from their strings and strung on a so-called “Bohntjeband,” a thin thread. The beans are then hung in the attic or kitchen to dry. When the beans are dry after several weeks, they are placed in linen bags for storage. The dried beans are washed very thoroughly and cut into approximately 2 cm long pieces with scissors. They are then soaked overnight. The following day, the beans are boiled in fresh water for about 30 minutes. They are then placed in a colander and rinsed again. The beans are then placed on a pan with the bacon and water and simmered gently for about 2 hours. In the last half hour, potatoes and sausages are added and cooked until tender, seasoned with pepper, salt, and perhaps a little vinegar, and mashed (or not). Served with beer and schnapps. Tip: Pinkelwurst are typical East Frisian cabbage sausages, available only during kale season. Outside of kale season, or in the rest of Germany where they are difficult or impossible to find, Mettwurst can also be used.