Marrowfat beans with pork and onions

Kapucijners

1 large can of kapucijners (marrowfat beans)
400 grams of unsalted pork or thick bacon
1 kilogram onions

Dice the pork or bacon and fry it until brown and crisp. Take from the fat and put on a plate and wrap in tinfoil. Peel the onions and cut them into thin rings. Gently sautee the onions in the bacon fat for about 20 minutes. Sprinkle with salt at last moment. Heat the beans and drain. Serve the kapucijners with side dishes of the bacon, onions, apple sauce, pickles and raw diced onions.

The name 'kapucijner' is derived from the fact that the greenish gray beans of the variety Pisum sativum get a deep brown color when cooked, the color of the habits of the Capuchin monks, who have also lend their names to varieties of pigeons and monkeys.