Matje Pepper with Beans

Maybe your new favorite bean dish:

Cut the matie into strips. Clean the beans and cut them into small pieces. Heat the clear soup, cook the beans in it for 7 minutes and drain in a sieve. Dice onion and mix with pepper, a quarter of the clear soup, salt and oil. Soak beans and matjes in it for 2 hours.

Cut radishes into thin slices, add kitchen herbs and mix with the radishes under the leaf salad. Serve with boiled, peeled potatoes with remoulade sauce or strong farmhouse bread and, of course, a fresh beer.

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