The evening before, put the beans in a bowl or saucepan, fill with enough water and let soak. Always make sure that the beans are well covered with water.
The next day they cook. If you have one, use a pressure cooker. To do this, put the soaked beans in the pot and fill again with enough water so that it is 15-20 cm above the beans. Cut the twin bacon in half and add. Put a pinch of salt in the pot and cook according to the pressure cooker instructions. (approx. 20 to 30 minutes). If you don`t have a pressure cooker, cook the beans in the pot according to the instructions on the packet.
After cooking, drain the beans and save half of the cooking water in a separate container. Puree the beans and season with salt again. Add the water to the puree until it becomes a creamy mixture. Add pepper to taste.
For the sauce, dice the onion and sauté in oil until translucent. Season with salt, pepper, paprika powder and finally add a little oil so that the onions float a little. Fry the twin bacon in the sauce.
We always eat white bread with it, e.g., baguette, parisienne or Italian bread. Personally, I love to crumble the bread in and fish it out with a fork. But my friend spoons it too. We always have roasted peppers, sour cucumbers or sour cucumber salad.
By the way, it looks a bit getting used to! But it`s very tasty. So far, everyone has become addicted to it who has tried it in our environment. When you warm it up the next day, always add some water so that it stays nice and creamy.
Advice for vegetarians / vegans:
You can simply leave out the twin bacon. I was a vegetarian myself for a while and did it without and I always liked it. Finally also my favorite food.
Ingredients
Print Recipe
Pin Recipe