Franconian Bean Kernels with Beef Jerky

Summary

Ingredients

• 500 g beans (quail beans), dried
• Water for soaking
• Salt water
• 500 g beef jerky
• 2 teaspoons salt
• 1 pinch (s) pepper
• 2 medium clove (s) garlic
• 1 teaspoon savory, fresh or dried
• 1 shot Maggi or
• some lovage
• 1 tablespoon butter
• 2 tablespoon flour

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Instructions

1. Soak the dried beans in plenty of water overnight. The next day, pour off the soaking water. Rinse the beans with fresh water and cook them again in plenty of water with 1 teaspoon of salt and a clove of garlic. Carry out a cooking test every now and then.
2. Important: never boil bean kernels - whether dried or fresh - until they are bubbly. They`re made of delicate protein, and that gets tough if you heat it too much. This means that the bean kernels never get really soft. And one more thing: Please let the kernels soak until they are really tender.
3. Make a roux from the butter and flour and pour the boiling water from the beans over it. Then add the beans and the second clove of garlic again.
4. Season to taste with salt, pepper, maggi or lovage and savory.
5. Use the salt sparingly, as the jerky meat is added later, which is also salted and still gives off salt to the beans.
6. While the bean kernels are being cooked, the jerky meat (with rind) can be boiled in water for about 1 hour (or until it is done). When the beans are cooked, cut the beef into 1 cm thick slices and place in the vegetables. Let the whole thing rest for a good 1 hour at low heat and season if necessary. Fresh dumplings go best with it.