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Schnippelbohneneintopf
Runner bean stew
Schnippelbohneneintopf: Westphalian runner bean stew with potatoes and smoked pork belly
Schnippelbohnen are runner beans sliced thinly on the slant, and in Westphalia and the Osnabrück area every late-summer kitchen once had a bean slicer clamped to the table. The beans go into a one-pot stew with potatoes, onion, savory and smoked pork belly, eaten on cool September weekdays and often made with salted beans from a crock in winter. This version uses fresh beans and pork belly; for a vegetarian pot, leave out the pork, use vegetable stock and add a teaspoon of smoked paprika. A common mistake is cutting the beans too thick, so they stay squeaky. Chef's tip: a splash of vinegar at the end lifts the smoky broth the way the old salted beans did.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the stew
- 9 oz smoked pork belly (Bauchspeck)in one piece
- 2 onionschopped
- 1 tbsp vegetable oil
- 1.2 litres vegetable stock
- 1 ⅓ lb runner beansstrings removed, sliced thinly on the diagonal
- 1 ⅓ lb waxy potatoespeeled and cut into 2 cm cubes
- ½ tsp saltto taste
- ½ tsp black pepper
- 1 tbsp cider vinegar
- 2 tbsp parsleychopped
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Method
0/5 doneStep 1: Fry 2 onions in 1 tbsp vegetable oil in a large pot over a medium heat for 5 minutes until soft.
5 minStep 2: Add the 9 oz smoked pork belly (Bauchspeck) and 1.2 litres vegetable stock, bring to the boil, then cover and simmer gently for 25 minutes.
25 minStep 3: Add 1 ⅓ lb runner beans, 1 ⅓ lb waxy potatoes and 2 tsp dried summer savory (Bohnenkraut) and simmer, partly covered, for 20–25 minutes until the potatoes are tender and the beans soft with no squeak.
25 minStep 4: Lift out the pork, cut it into small cubes and return it to the pot. Cured smoked belly is safe to eat, but it should be piping hot all through (160°F).
3 minStep 5: Season with ½ tsp salt, ½ tsp black pepper and 1 tbsp cider vinegar, stir in 2 tbsp parsley and serve in deep bowls. It tastes even better reheated the next day.
2 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 18 g
- Carbs
- 32 g
- Fat
- 24 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schnippelbohneneintopf take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of vegetable stock?
- Chicken stock, same amount (not vegetarian).
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