Cook soaked beans until tender and remove from heat. Rinse smoked bones and cook together with seasoning (salt, pepper, allspice, marjoram) in water for about an hour. Separate bones from meat, put meat back to stock and cook on low heat. Simmer bacon with onion and add to stock. Add sour soup to stock and cook for another 10 – 15 minutes. At the end, add cooked beans and marjoram rubbed with hands. Serve in bowls, garnish with greens and optionally with a spoon of cream. Rye bread will complete the dish wonderfully.
This meal was prepared by the District Council of Country Homemakers’ Association from Kłobuck during the 3rd “Silesian Tastes Festival 2008” in Racibórz.