Romanian Bean Stew

Soak red and white beans in 1 1/2 liters of water for one night. A day later, rinse pork shank and pork belly with cold water, put them in 2 liters of boiling water and cook for two hours. In the meantime, fry diced bacon in a saucepan for 5 min until translucent, add chopped onion and garlic crushed with salt and continue frying for 3 min. Then add the beans with soaking water, season with salt and thyme and cook on low heat for 90 min. In the meantime, thread, rinse, drain and break the bean pods and yellow runner beans if necessary. Add to the pot 20 min before the end of cooking time. Sprinkle with savory. Take the cooked meat out of the pot, cut it into pieces, put it into the ready bean pot, season with a little lemon juice, sprinkle with chopped parsley and bring it to the table in the pot. Serve with a sturdy rustic bread and a cold beer.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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