Summary

Ingredients

• 400 g beans, (quail bean kernels), dried
• 600 g pork belly, lihtly smoked
• 2 bay leaves
• 1 pinch (s) pepper, coarsely from the mill
• 5 carnation (s)
• 1 teaspoon, heaped sugar
• 2 tablespoon vinegar, (wine vinegar)
• 1 tablespoon, heaped cornstarch, to thicken
• 5 allspice grains
• 5 juniper berries

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Instructions

1. Soak the beans overnight. Put on the next day with fresh water and bring to the boil. Do not add salt as the meat will be salty enough afterwards. Lightly crush the cloves, allspice and juniper berries with the mortar and add to the beans in a tea filter bag together with the bay leaves.
2. After 1 hour of cooking, add the pork belly (smoked pork belly) and cook for another 45 - 60 minutes. In my experience, the open pork belly (mildly smoked) from the butcher tastes milder and more pleasant than the shrink-wrapped one from the supermarket. If necessary, add a little water again and again.
3. Briefly remove the meat. Season the bean water with sugar and vinegar. A pinch of baking soda is said to improve the tolerance of the beans. Dissolve the cornstarch in a little cold water. Add to the boiling bean soup while stirring and bring to the boil to thicken the whole thing. Then put the meat back in. Finished. Now just remove the tea bag with the spices.
4. Green dumplings go well with it.
5. Tip:
6. There are quail beans on the market in Franconia. They are almost black with purple or brown spots. Length about 2.5 cm. The dish should also be cookable with large white bean kernels. I haven`t tried that yet.