East Frisian bean soup
We only had this bean soup this week - just super delicious, just right for the colder season. The recipe I have taken from my mother ... The quantities are estimated. We prepare it for us (2 persons for 2 days) in the pressure cooker.
You take:
250 g yellow soup beans (available here in every grocery store) and more than enough to cover with water.
Rinse them once and bring them to the pressure cooker and once without a lid (they have not been soaked overnight). Then add: Bacon (which is absolutely essential for me), Mettwurst, soup bones - what you like so much. If necessary, add some more water. Now put the lid on it and close it properly. When the second ring is up, cook for about 10 minutes.
In the meantime, peel 4 - 5 potatoes (boiling) and dice.
When the 10 minutes are over, vent the pot slowly and open the lid - add the potato pieces and about 2 - 3 teaspoons of soup spice - salt also, if the meat is not already salted.
Close again, wait for the screw and cook for about 5 minutes.
Then again, the careful opening process, take out the meat, etc. and put on a plate - then can finally be eaten!
