Updrögt Bohnen (East Frisian dried bean stew)

Name: Updrögt Bohnen (East Frisian dried bean stew)
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4 servings
Ingredients: 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

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.

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Cook time

105 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

1080 kcal

Calories

44 g

Protein

68 g

Fat

73 g

Carbs

Ingredients

For 4 servings

Estimated cost~€6.60 · ~€1.65/serving

Instructions

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.