Spicy Bean Soup with Bacon

Soak dried beans overnight. Strain water, place beans with plenty of fresh water, add bay leaf and cook until tender, about 1 hour.

Finely chop bacon and onions, cut peeled potatoes into small cubes. Cut pork into bite-sized pieces. Fry bacon cubes in hot lard, add onions, fry until light and add meat cubes. Stir through, add tomato paste and paprika powder and pour in soup.

Season with marjoram, chopped pepperoni, garlic and pepper and cook until soft, about 45 minutes.

Add potatoes and cooked beans and cook for another 30 minutes at moderate heat. Stir flour with a little water until smooth, add and let the soup boil down until creamy. Finally, season to taste with salt and pepper.

Preparation Tip:

Spicy permanent sausages or debreziner add an even more nutritious touch to the bean soup.

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