Summary

Ingredients

• 400 g beans, white, dried
• 1 point pork belly, smoked (approx. 350g)
• 4 tablespoon, leveled clarified butter or oil
• 6 tablespoon, leveled flour
• 1 pinch (s) sugar
• 2 tablespoon vinegar
• white wine, (Franconian wine)
• salt and pepper
• Broth, granulated

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Instructions

1. Soak the beans in plenty of water overnight.
2. Cook the beans with the soaking water and the bacon (sliced) and the spices for 25-30 minutes until the beans are soft. It may be necessary to add water.
3. Now make a dark burn-in. Put the oil in a saucepan and toast the flour in the hot oil. Be careful, it should turn brown, but not black, otherwise it will be bitter. You should stir it well, especially at the end. When the flour is ready, take the pan off the heat and pour the boiling water from the beans over it, piece by piece. It is important to stir vigorously and only pour in when the mixture is smooth and free of lumps. Pour in liquid and bring to the boil again, stirring, until you have a creamy sauce. Add the beans and bacon and simmer a little so that the flour taste disappears. Finally, season to taste with vinegar and spices and, if necessary, dilute a little with water or Franconian wine.
4. It goes well with dumplings and green salad.
5. It would be original Franconian if you took quail beans. But this alternative also tastes very good.