Eintopf with Speck

Instructions

1. Drain the soaked beans, put them in a large pan with fresh water and bring to the boil. Skim and simmer for 20 minutes.
2. Peel the carrots and potatoes and dice them. Finely slice the onion and leek.
3. Add the bacon, vegetables, bay leaf, thyme and stock to the pan. Cover partly.
4. Simmer gently for 60 minutes, stirring now and then, until the beans are tender.
5. Remove the piece of bacon, dice it and return it to the stew. Adjust the salt and pepper.
6. Let it rest for 5 minutes before serving hot with country bread.