Sour beans with bacon
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
Today I bring you something very special to "paper"! It's a Lippe specialty: sour beans with bacon.
East Westphalia "Lippe" belongs to North Rhine Westphalia. Lippe is the smallest federal state with seat of government in Detmold. But also the beautiful towns Lemgo, Lage, Bad Salzuflen and the beautiful Kalletal are part of the Lipperland.
Here, many years ago, for an emergency, runner beans were crushed like sauerkraut. This was done in special pots where the lid, under the weight of a heavy stone, could slip into the pot to squeeze the beans. With the help of salt a lactic acid fermentation process developed! The beans became sour - and durable!
But if you want to eat sour beans with bacon today, you do not have to do this job!
These beans are finished acidified by the company Seidel in a 500 g bag for about 1 Euro in the market! "Acid cutting beans". But also from other companies. But the Seidel beans are the best! Now to the recipe:
ingredients
- 2 - 3 sachets of sour beans (start with 2 sachets)
- about 5 potatoes - depending on size
- about 4 - 5 onions - depending on size
- 300 g minced meat
- 1 pair of smokers (smoked sausage)
- 1 strip of smoked bacon
- pepper
- 2 - 3 cups of warm water
- 1 pressure cooker
preparation
- Put the pressure cooker in the middle of the table.
- The first 2 onions are now roughly cut and enter.
- Now also the first bag of the sour beans!
- Peel the potato and cut into cubes.
- Put some of the potatoes in the pot.
- Cut the little smokies and add them to the pot.
- Again put the potatoes and onions into small pieces.
- Now pepper the minced meat with pepper (Caution! No salt!) And with a coffee solder into evenly sized dumplings and put into the pot.
- Now put another bag of sour beans in the pot.
- Cut the bacon into thin slices and place in the pot.
- Add the remaining potatoes and onions cut into small pieces.
- Now the pot should be quite full. Put some pepper and the water in the pot.
- The water should stay below the one-pot mass!
- Close the pot and bring to the pressure temperature! Cook for 15 minutes at full pressure!
- Cool the pot and release pressure slowly! Attention the pot is very, very hot!
- The stew inside is still cooking! Be careful when opening!
- Stir with a ladle and poke something!
Distribute on plates or soup bowls.
Good Appetite!
