Since the beans are very salty, I recommend either soaking the beans in cold water overnight or washing them thoroughly several times. Washing under cold running water must be done at least five times. The beans that have been soaked overnight should also be thoroughly rinsed off with cold water.
Put the soup meat in approx. 2 liters of cold water, bring to the boil and simmer for approx. 30 minutes. Remove the foam in between. Then remove the soup meat and set aside.
Strain the boiling water to remove most of the cloudy matter. Add the beans and simmer for about 30 minutes. Either cook the cooked sausages (Mettenden) for about 10 minutes or cook them in an extra pot and then add the beans.
Peel the potatoes, chop them into small cubes and rinse with cold water (you can do it in between). Personally, I cook the potato cubes in an extra pot so that not so much starch gets into the soup. You can also cook it with the beans, depending on your taste.
So then: off with the potatoes in the bean pot. I remove about 1/3 of the boiled potato cubes, put them in a small bowl and squeeze them through with a fork, that makes the soup smoother.
The soup meat is finely diced (I only use the lean meat) and also goes into the bean pot. Finely chop the parsley and sprinkle it in, it looks more attractive. Leave the smoked bacon (preferably already diced) in the pan until crispy and stir in just before serving.
You can also prepare the stew 1-2 days beforehand and refrigerate it. Then all you have to do is heat it up and leave the bacon fresh (otherwise it will be too limp).
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