Bio’s Bean Soup

Cut the bacon into fine cubes, remove the skin from the onions and cut them into cubes a little larger. In a large saucepan, heat the oil and fry the bacon cubes. Add the onion cubes and sauté until translucent. Add the beans, tomato ketchup, sour cream, red wine, the soup cubes and the bay leaf spice, season with sugar, salt and bell pepper, paprika, a dash of thyme, marjoram, the juice of a lemon and savory, the stew should be sweet and sour. Bring to a boil and then simmer on the lowest setting with the lid closed – the longer the better, but be careful, it likes to settle to the bottom of the pot, so stir often.

In the last 30 min, add the debreziner, cut into 1 cm thick slices, and cook along.

My bean soup tastes best reheated the following day.

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

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