Bouneschlupp

Method

Soak the haricot beans overnight, then drain and rinse well. Place the smoked pork shoulder in a large pot with 1500ml water and bring to the boil, skimming any foam that rises. Add the soaked beans and drained weight vegetables (roughly chopped onion, carrots, and celery), then simmer for approximately 90 minutes until the beans are tender. Add the diced potatoes and continue cooking for a further 20-25 minutes until they are soft. Remove the pork shoulder and shred or dice the meat, discarding any bones, then return it to the pot. Season generously with salt and black pepper to taste, and finish with fresh chopped parsley. Serve hot as a hearty, traditional Luxembourgish soup.