Sugar Bean & Eisbein Stew
1kg sugar beans, washed
1 Eisbein (300-500g)
1 onion, chopped
1 carrot, chopped
2 bay leaves
2 dried/fresh chillies (or to taste)
2 Tbs chopped garlic
2 Tbs chopped ginger
2 L water (plus more to top up)
Black pepper to taste
Fresh chopped parsley
Bring to a boil, then cover and simmer over medium heat for 2 hours.
Skim off any scum that forms at the top during cooking and top with more water if necessary.
After two hours, remove the eisbein from the pot, then shred with a fork.
Return meat to the pot, season with pepper and salt (if needed, remember the eisbein is salted), sprinkle in the parsley and stir before serving.