Beans with Speckles

For the beans with fleckerln, cook the fleckerln in salted water until very firm to the bite, strain and drain. Peel the onion and chop finely. Melt butter and fry onion until golden brown. Wash parsley, shake dry, chop finely, add to onion. Mix in the Fleckerln, pour the canned beans into a sieve, rinse and drain. Add to the fleckerln-onion mixture. Season with salt and pepper and toss well.

Melt 50 g butter and toast breadcrumbs in it. Pour over the beans and serve with paradeis sauce. For the sauce, blanch the tomatoes in hot water, remove the skin and seeds, puree the flesh and set aside. Clean, wash and chop the carrot, celery, parsley root and onion.

Melt butter, fry vegetables in it, stirring from time to time. Sprinkle in flour, mix well, continue roasting and pour in red wine. Stir in tomatoes and soup. Season with lemon juice, salt, pepper, cloves and a little sugar. Allow to boil down for approx. 1 hour, puree with a blender, pass through a sieve if necessary. Season the beans with salt, pepper and sugar to taste.

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