Perhaps your new favorite bean dish:
Soak dried beans in 5 cups of water for one night. Strain on it, put in a saucepan, fill with water, add a sprig of thyme and a clove of peeled garlic and soften for about 1 to 1, 5 hours.
Soak the toast with a little bit of lukewarm water. Clean the bean pods. Remove the skin from the onion, chop it finely and sauté half of it in a hot saucepan with clarified butter, add vegetable soup.
Mix the remaining onions with the minced meat. Add the soaked egg yolk, salt, toast and pepper and mix well. Form into small dumplings and cook in the vegetable soup. Add the saddle of lamb and the bean pods and soften in it as well.
Rinse dill and chives, dab dry and chop finely.
Remove saddle of lamb, dumplings and bean pods. Cut the saddle of lamb into bite-sized pieces, then arrange everything together, including the bean seeds, in deep plates or soup bowls. Pour the hot clear soup through a fine sieve over it, sprinkle with dill and chives.
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