Spareribs W. Bacon Beans + Potato Dumplings- Ribs

1) Make spareribs in light salted water with bay spice, some juniper berries + the chopped carrots + onions.

2) In the meantime, rinse the beans, clean them, cut them into pieces and cook them in salted water until al dente.

3) For the potato dumplings:

Dice white bread + fry in hot butter + crushed garlic until golden brown on all sides. Form dumplings from the potato dumpling mass with wet hands, fill with white bread cubes and put into boiling salted water + cook for 15-20 minutes.

4) For the bean vegetables, first sauté the bacon + onion cubes in butter, add a little bit of clear soup.

Blanch the beans. Add butter + heat in it. Season with savory nutmeg, salt + pepper. Season with nutmeg, salt and pepper.

5) Serve the beans with the sliced spare ribs and the potato dumplings sprinkled with chives.

Our tip: Beans contain vitamins B2, B1, B6, C + provitamin A and minerals calcium, calium + magnesium.

Always keep beans cooled (not below 7 degrees ) + dark. Never consume raw + do not save finished dishes + reheat.

Because of the phasein content of the raw pods, beans should only be eaten cooked.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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