- 300 grams dried, white Beans
- 5 tomatoes
- 400 grams Pork neck
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables like celery or onion)
- 2 onions
- 2 garlic
- 2 tablespoons Goose fat
- 120 grams Smoked bacon
- freshly ground peppers
- 2 cloves
- 1 bay leaf
- 4 Goose thighs (ready to cook)
Soak the beans overnight in water.
Preheat the oven to 180°C (approximately 350°F).
Rinse the tomatoes and cut into large pieces. Rinse the pork, pat dry and cut into small pieces. Rinse, shake dry and trim the soup vegetables and cut into small cubes. Peel the onions and garlic and finely chop. Melt the lard in a roasting pan, then brown the bacon in it and remove. In remaining fat, fry the pork, salt and pepper and remove. Then sauté the vegetables with the onions and garlic briefly, drain the beans and mix with bacon, meat, vegetables, tomatoes, cloves and bay leaf. Season with salt and pepper. Pour in the broth so that the beans are just covered.
Rinse and pat dry the goose legs. Season with salt and pepper. Arrange on the vegetables. Cover and cook for 1/2-2 hours in the preheated oven. Remove the cover and brown for another 30 minutes. Season again and serve immediately.