A bean recipe for every taste:
Add the cleanly cleaned pig’s feet and the ribs to the water with the beans and bring to a boil. Simmer on low for about 120 minutes, until the beans are tender and the meat separates easily from the bones. Pour the clear soup through a strainer into a second saucepan. Cut the meat from the bones and set aside.
Saute the onions and celery in the lard over low heat until translucent. Sprinkle the flour over the top and sweat well, stirring throughout, until a brown roux forms. Add the paprika, garlic and strained clear soup, whisk until smooth.
Add all the remaining ingredients, and finally the meat cut into small pieces. If necessary, dilute with a little water, season with salt and pepper.
Serve separately with finely grated Parmesan cheese or possibly Sbrinz. Everyone sprinkles as much as his heart desires into the soup! Tip Also this soup can be cooked very well on stock. The soup is poured hot into canning jars and sealed tightly on the spot. Sterilize in a water bath for thirty minutes at 95 degrees. The product thus remains durable for up to three months.
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