Traditional Bean Stew with Sour Cream | With Juicy Smoked Pork Shoulder

Sort through the dried white beans, wash them thoroughly in cold water, then soak them in cold water for at least 6–8 hours (or overnight). Rinse the smoked pork shoulder and cut it into thicker slices or larger cubes.

Peel the onion and chop it very finely. Crush the garlic cloves.

Place the soaked white beans along with the smoked pork shoulder into a large pot. Cover with clean water so that it covers them by 3-4 fingers (approx. 1.5 liters).