Soak the pearled barley and dried beans in cold water the night before you plan to cook them. On the next day, rinse and pour them into a pot. Add the skinless halved goose legs and season them with chopped onions. Cover the beans with an inch of water, add bay leaves, salt and bring it aboil.
Cover the pot with the lid slightly ajar, and simmer it on the stove gently for ca. 45 minutes or parboil the beans in the oven on medium heat. In the meantime, peel and dice the potatoes and julienne the vegetables. Add them to the half-cooked meat, sprinkle pepper on it, season it with marjoram and bashed garlic, then pour 200 ml water over the dish and cook it with the pot lid on at low heat for another 30 minutes or until tender.
Remove it from the stove and drizzle chopped parsley over it. Finally, leave it to rest for 10 minutes, so that the beans and the pearled barley absorb all the excess liquids. This “ritschert” is good if it is as thick as a sholet.
Cooks in 2H + soaking of the beans and the pearled barley
Nutrition per serving: 883 kcal