Styrian Bean Soup

For the Styrian bean soup, first soak the beetle beans overnight in plenty of water. Boil with fresh water until al dente, making sure that the beans are covered with plenty of water. Do NOT pour away the cooking water!

Finely chop onion. Cut bacon into cubes. Heat lard and fry onions until golden. Add bacon and cook until translucent. Dust with paprika powder and flour. Deglaze with vinegar (I use the vinegar from the pickles) and the cooking water of the beans. Finely chop the pickles. Add beans, pickles and corn. Season with salt, pepper, savory and thyme. If desired, you can also add a soup cube.

Simmer the Styrian bean soup for about 15 minutes – not too long, so that the beans and corn do not overcook.

Preparation Tip:

You can also use the Styrian bean soup great for the midnight snack at a party, because it can be reheated more often. Leftovers can be excellently frozen.

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