Perhaps your new favorite bean dish:
white pepper from the mill 4 soup spoons pumpkin seed oil
H To re-cook Recommended by – K-H. Boller 2:2426/2270.7 – from: speisen & trinken 10/98
Cover beans with enough water, season with salt and simmer with sage for about 90 min. with lid on low heat. Clean the greens. Peel the onions. Cut greens, onions and tomatoes into small cubes. Simmer with water, lightly crushed juniper berries, bay leaf and salt for about 40 min. on low heat. Remove from heat. Pluck off parsley leaves and set aside with lid on. Steep the parsley stems, dill and half of the marjoram in the vegetable stock for 15 minutes. Pour the vegetable stock through a fine sieve and season with salt.
In the meantime, remove the skin from the shallots and cut them in half lengthwise. Remove the skin from the pumpkin thickly, remove the seeds and cut into wedges at the beginning, then cut into pieces about 5 cm long. Simmer shallots in vegetable stock for about 20 minutes at low heat. Add the pumpkin after 10 minutes. Cut the baked fruit into small pieces. Remove peel from apples, halve, core and cut into thin slices.
Drain the beans and add to the soup with the apples. Simmer gently for another 3 minutes. Season the soup with salt and pepper. Pluck the marjoram leaves, add to the bean stew with the parsley and baked fruit, and season with d
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