Summary

Ingredients

• 1 bag beans, lactic acid-fermented Rhenish cutting beans
• 4 Mett sausages or smoked pork, ribs, mixed fresh bacon
• 700 g potato (s)
• 100 g bacon, smoked
• 2 onions)
• 1 bunch savory, fresh or dried
• milk
• butter
• Bay leaf
• nutmeg
• salt
• pepper
• Juniper berry

Print Recipe Pin Recipe

Instructions

1. Peel, dice and cook the potatoes. Cook the meat fillings such as the sausages or the smoked pork, the ribs, the streaky fresh bacon with the juniper berries and the bay leaf for about 1/2 hour, depending on which meat insert you have chosen. Take the pot off the stove and let everything cook in the hot water.
2. Remove some stock and cook the sour beans in the stock for about 8 minutes.
3. Cut the bacon into small cubes and peel and finely dice the onions. Then leave the bacon and onions in a pan.
4. Drain the cooked boiled potatoes, roughly mash and reheat with milk, a little butter, nutmeg, pepper and salt. Then mix the cooked beans with the potatoes.
5. Serve the potato and bean mixture with the left bacon and onions.
6. It is definitely not a light meal, but it is a meal that has an old tradition in the Cologne area. Even my great-grandmother cooked the suur Bunne like this.