Clean bean pods, cut into pieces, cook in boiling salted water until al dente, remove, briefly rinse with cold water.
Cut the pork shoulder into bite-sized pieces, season with iodized salt and ground pepper and fry briefly on all sides in hot clarified butter.
Dice bacon and onions, add to browned meat. Dust with flour, add paradeis pulp and roast lightly. Then fill up with the vegetable soup and red wine and let it boil.
Season everything together with savory, caraway and marjoram and season strongly with iodized salt and freshly ground pepper. Add the bean pods, red bean seeds and mushrooms cut into bite-sized pieces and cook for about 20 minutes.
Season the goulash again and serve with parsley potatoes or farmhouse bread.
the minerals potassium, calcium and magnesium, making them a multi-vitamin-mineral vegetable. Always keep beans cooled (not below 7 °C ) and dark. Never eat them raw, and do not save and repeatedly reheat finished dishes. Because of the phasein content of the raw pods, beans should only be eaten cooked.
Our tip: Use bacon with a fine, smoky note!