For the Bauernschnatterer soak beans overnight. The next day, cover with fresh water to the height of a finger, put on the fire with pepper, crushed garlic, bay leaf, root vegetables cut into small cubes, pig’s head and a little salt and cook slowly until tender.
Then remove head meat from the bone, cut into medium-wide strips and add back to the bean mixture. If the consistency is too watery, you can grate a raw potato and cook it for about 20 minutes. Season the Bauernschnatterer with vinegar, salt and pepper and serve sprinkled with plenty of chives.
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