Brown Bouneschlupp

Instructions

1. Remove the ends and the fibrous strings from the sides of the beans.
2. Rinse the beans under cold water and then chop them into smaller pieces.
3. In a pot, bring salted water to a boil. Add a piece of lean bacon and vegetable stock to the water, and cook for 30-40 minutes.
4. About 15 minutes before the beans are done, add diced potatoes to the pot.
5. In a separate pan, heat flour (without butter!!) and stir it until it turns brown.
6. Add the browned flour to the stew, stirring continuously until the mixture thickens.
7. Take the piece of bacon out of the pot, cut it into small pieces, and add it back into the soup.
8. Place Mettwurst sausages in a pot with water and bring to a boil. Once the water is boiling, reduce the heat to low, cover the pot, and let simmer for at least 10 minutes.
9. After cooking, slice the Mettwurst into small pieces. Do not add them to the Bouneschlupp in the pot; instead, add them directly to the plates when serving. This prevents the sausages from losing all their flavor into the soup.
10. Optionally, you can stir some cream into the Bouneschlupp before serving for added richness. (I recommend just putting the bottle with the cream onto the table so everyone can serve themselves). E Gudden!