(Recipe #59, page 64)
Prepare beans as described in no. 1, pressing out as much liquid as possible. Cook until tender in court-bouillon with water, salt, and equal parts of suet and lard. Then add white beans cooked very soft along with their briefly reduced creamy liquid and stir together, or else arrange the white beans as a wreath around the green beans (which need to be with butter first). Instead of the white beans, a few small potatoes can also be cooked on top of the green beans, and a grated raw potato stirred in, as in the preparation of sauerkraut.
Cooking time 1–2 hours, depending on the quality of the beans.
Serve with smoked meat, boiled ham, or half a pig’s head, bratwurst, pork cutlets, smoked tongue, and well soaked herring. A fresh mettwurst allowed to cook for an hour with the beans is a very good accompaniment to these beans.
Translated by David Green.