Soak the beans and rolled barley in plenty of water (about 1 to 1 1/2 l). Then put on the fire with the smoked ribs, lard and celery bulb and cook slowly until soft and almost all the liquid has evaporated. Remove the ribs and celery from the broth, allow to cool slightly, remove the meat from the bone, cut into small, bite-sized pieces and return to the pulses. Bring to the boil again with the herbs, season with salt and serve hot.
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