INGREDIENT:
250g of white beans
500g pork ribs
200g of smoked bacon
2 carrots
1 parsley
a piece of celery
allspice, bay leaf
1 onion
clove of garlic
3-4 potatoes
spoon of marjoram
PREPARE
- The day before, soak the beans overnight until they are swollen. The next day, strain it.
- Put chopped ribs in a large pot, add beans, a teaspoon of salt and pour 2.5 liters of water. Bring to a boil, skimmer, cook, covered, for approx. 1.5 hours.
- Add the peeled carrots, parsley, celery, allspice and bay leaf. Cook for 15 minutes.
- Dice the bacon and fry it in a pan until golden brown, add the diced onion and press the garlic. Put it in a pot with the stock and cook, covered, for 10 minutes.
- Dice the peeled potatoes, add to the soup and cook for half an hour.
- Finally, add the marjoram and spices as desired.