Soak beans overnight in water and cook the next day in the soaking water until tender. Strain beans, but be sure to save the cooking water. Lightly toast buckwheat flour in a fireproof casserole dish and, before it begins to settle to the bottom of the pot, pour in soaking water. Stir well until the flour has absorbed all the liquid.Preheat the oven to 120 °C and let the Sterz sit at low heat for a while until it is nice and fluffy. Meanwhile, slowly heat the lard, stir the beans, kept warm, into the sterz and pour over the hot lard. Mix loosely, season with salt and serve the Paunlsterz best with juicy smoked meat or Surbraten. It goes well with cream cucumber salad.
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