Updrögt Bohnen (East Frisian dried bean stew)

⏱ 105 min · 🍽️ 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 250 g dried green beans
  • 1.5 l water
  • 400 g streaky smoked bacon in one piece
  • 2 piece savory (fresh stalks)
  • 2 piece onions
  • 1 kg waxy potatoes
  • 4 piece Mettwurst (German smoked sausages)
  • 1 tsp salt
  • pepper to taste
  • 1 tbsp white wine vinegar
  • 3 tbsp chopped parsley

Zubereitung

  1. Cover the dried beans with the water in a bowl and leave them to soak overnight.
  2. Put the beans with their soaking water into a large pan. Add the smoked bacon and the savory, bring everything to the boil and simmer gently, covered, over a low heat.
  3. Meanwhile peel and dice the onions and peel the potatoes and cut them into large cubes.
  4. Add the onions and potatoes to the pan and carry on cooking, covered.
  5. Lay the Mettwurst on top and cook everything until the beans and potatoes are completely soft. Dried green beans always have to be cooked right through and must never be left with any bite.
  6. Take out the bacon and the Mettwurst and keep them warm. Remove the savory and season the stew well with salt, pepper and the white wine vinegar.
  7. Cut the bacon into slices. Serve the stew in deep plates, lay the slices of bacon and the Mettwurst on top and scatter over the chopped parsley.
← Zurück
Updrögt Bohnen (East Frisian dried bean stew) – Rezept und Bild mit KI erstellt, redaktionell geprüft
📖 Culinse

🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz

deutschlandniedersachsenhauptgerichtklassiker

Updrögt Bohnen (East Frisian dried bean stew)

A German classic from Lower Saxony: in East Frisia green beans are dried in summer and cooked in winter as “Updrögt Bohnen” into a hearty stew. The soaked beans cook until soft together with smoked bacon, potatoes and Mettwurst, taking on their typically tart, gently smoky flavour. A dash of vinegar and plenty of savory round off the pot.

⏱

Kochzeit

105 min

🍽️

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

1080 kcal

Kalorien

44 g

Eiweiß

68 g

Fett

73 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~6,60 € · ~1,65 €/Portion

Zubereitung

  1. 1

    Cover the dried beans with the water in a bowl and leave them to soak overnight.

  2. 2

    Put the beans with their soaking water into a large pan. Add the smoked bacon and the savory, bring everything to the boil and simmer gently, covered, over a low heat.

  3. 3

    Meanwhile peel and dice the onions and peel the potatoes and cut them into large cubes.

  4. 4

    Add the onions and potatoes to the pan and carry on cooking, covered.

  5. 5

    Lay the Mettwurst on top and cook everything until the beans and potatoes are completely soft. Dried green beans always have to be cooked right through and must never be left with any bite.

  6. 6

    Take out the bacon and the Mettwurst and keep them warm. Remove the savory and season the stew well with salt, pepper and the white wine vinegar.

  7. 7

    Cut the bacon into slices. Serve the stew in deep plates, lay the slices of bacon and the Mettwurst on top and scatter over the chopped parsley.

Ähnliche Rezepte

Schwäbische Linsen mit Spätzle und Saitenwürstle⏱ 95 min

Schwäbische Linsen mit Spätzle und Saitenwürstle

Zwiebelkuchen in kleiner Form aus der Heißluftfritteuse⏱ 73 min

Zwiebelkuchen in kleiner Form aus der Heißluftfritteuse

Wirsingröllchen mit Hackfleisch aus der Heißluftfritteuse⏱ 55 min

Wirsingröllchen mit Hackfleisch aus der Heißluftfritteuse

Wickelklöße⏱ 55 min

Wickelklöße

Westfälisches Blindhuhn⏱ 120 min

Westfälisches Blindhuhn

Zwiebelkuchen⏱ 95 min

Zwiebelkuchen

Zwiebelbrot⏱ 80 min

Zwiebelbrot

Zwetschgenkuchen in kleiner Form aus der Heißluftfritteuse⏱ 63 min

Zwetschgenkuchen in kleiner Form aus der Heißluftfritteuse