Ingredients to make Austrian Pot:
- 400 grams of white beans
- collard greens
- 2 blood sausages
- 2 sausages
- A quarter of a kilo of ham
- 100 grams of bacon
- Salted pork ribs, or ham bone, etc.
- 1 garlic clove
- ½ kilo of potatoes
- Oil
- Salt
How to make Austrian Pot:
- The pork shoulder is soaked overnight, in lukewarm water; beans in cold water.
- The next day, in a casserole proportionate to the quantities, put the beans, the black pudding, the bacon and the pork shoulder, or the part of the pork that is available; it is covered with cold water and approaches the fire.
- When it breaks the boil it foams, it is separated a little from the fire -or the fire is lowered- and they are left to cook slowly for two hours.
- Separately, the vegetables are cooked -in many places they are cooked in the same pot, after the beans are cooked- after washing and chopping them into regular and small pieces; they are cooked in hot water and salt; then they are joined with the beans, stirred to mix everything and the peeled and cut potatoes are added into regular pieces.
- If necessary, add the vegetable water or hot water to cover everything; the Austrian pot can never be dry or presented dry at the table.
- It is seasoned with salt, taking into account the salt of the meats and it is left on the fire until everything is tender and united.
- At its point it is removed from the fire, and it is left to rest and served.
- It is also delicious from one day to the next.
