Broad Beans in a Clay Pot

Beans in the Pot

The broad bean is gaining more and more importance due to its good nutritional values and high protein content. Yet, it has been a central component of human diet already for thousands of years. There is evidence of its cultivation and increasing distribution in Europe since the end of the Bronze Age.

We now want to prepare a stew like our ancestors might have eaten it.

You will need:

• a fireplace
• a clay pot

For the preparation:

• dried broad beans (two handfuls)
• 1 onion
• a large piece of pork belly
• wild herbs

Soak the broad beans overnight in plenty of cold water. Afterwards, pour away the soaking water and use fresh water for cooking.

Cut two-thirds of the pork belly into large pieces. Place the pot on the fireplace and fry the pork over a moderately high heat. Then add the chopped onion and sauté briefly. Now drain the beans and add to the pork belly and onion mixture, mix well and fill up with water until the beans are well covered. Then let everything simmer until soft, adding water if necessary. It cooks faster in a covered pot!

At the end of the cooking time, add herbs and perhaps salt. Now cut the remaining pork belly into strips, fry until crisp and tip over the beans.

If you want to skip the pork belly, you can sauté the onions in oil and add crumbled feta cheese after cooking.