Soak the beetle beans overnight in a large bowl with cool (not ice-cold!) Water. The amount of beans doubles or triples their volume, so the bowl should be big enough.
Then bring the water to the boil in a saucepan (should also be generously dimensioned). Add caraway seeds and pour in the rinsed and drained beans - do not add salt! Cook the beans until soft. This can take a while, about 30 minutes, do a cooking test every now and then.
When the beans have finished cooking, drain the water and set the beans aside for a moment. Peel and finely chop the onions and place in a bowl. Add the beans and mix.
Mix white wine vinegar, water, a generous amount of pumpkin seed oil, salt and pepper into a dressing (I always make a large cup full). Mix this dressing well with the bean salad. Cover and leave to stand for another 2 hours until eaten - the longer, the better it tastes.
Before serving, add pieces of tomato or paprika as desired (but nothing is added in the original) and serve with a dash of pumpkin seed oil.
Served with schnitzel or chicken, as a main course with pastries.
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