📝 About This Recipe
This soul-warming Bohneneintopf is a quintessential German comfort classic, hailing from the heart of Westphalia. It masterfully balances the earthy sweetness of fresh green beans and waxy potatoes with the smoky, savory depth of cured pork belly and Bohnenkraut (summer savory). This one-pot wonder is more than just a soup; it is a hearty, nostalgic embrace that tastes even better the next day.
🥗 Ingredients
The Meat Base
- 200 grams Smoked Slab Bacon or Speck (diced into small cubes)
- 4 pieces Mettwurst or Smoked Kielbasa (sliced into rounds or left whole if preferred)
The Vegetables
- 750 grams Fresh Green Beans (trimmed and snapped into 1-inch pieces)
- 500 grams Waxy Potatoes (like Yukon Gold) (peeled and cut into 1/2 inch cubes)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 1 stalk Leek (white and light green parts only, cleaned and sliced)
- 100 grams Celery Root (Celeriac) (peeled and finely diced)
Broth and Seasoning
- 1.5 liters Beef or Vegetable Broth (high quality or homemade)
- 1 tablespoon Dried Summer Savory (Bohnenkraut) (the essential 'bean herb')
- 2 pieces Bay Leaves (whole)
- 1/2 cup Fresh Parsley (finely chopped for garnish)
- to taste Salt and Black Pepper (be careful with salt as the bacon is salty)
- 1 tablespoon Butter (for sautéing)
- 1-2 teaspoons Apple Cider Vinegar (to brighten the flavors at the end)
👨🍳 Instructions
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1
Begin by preparing all your vegetables. Ensure the potatoes and carrots are cut into uniform sizes so they cook evenly alongside the beans.
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2
In a large, heavy-bottomed Dutch oven, melt the butter over medium heat. Add the diced bacon (or speck) and sauté for 5-7 minutes until the fat has rendered and the edges are crispy.
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3
Add the diced onion, leek, and celery root to the pot. Sauté in the bacon fat for about 5 minutes until the onions are translucent and fragrant.
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4
Stir in the diced carrots and cook for another 3 minutes, allowing them to soften slightly.
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5
Add the cubed potatoes and the trimmed green beans to the pot. Stir well to coat the vegetables in the flavorful fat.
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6
Pour in the beef or vegetable broth until the vegetables are just covered. Add the bay leaves and the dried summer savory (Bohnenkraut).
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid.
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8
Simmer the stew for approximately 30-35 minutes. At the 20-minute mark, add the sliced Mettwurst or sausages to the pot so they can heat through and release their smoky oils.
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9
Check the potatoes; they should be tender but not falling apart. If you prefer a thicker stew, use a wooden spoon to mash a few potato cubes against the side of the pot.
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10
Remove the bay leaves. Stir in the apple cider vinegar; this acidity is the secret to cutting through the richness of the pork.
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11
Taste the stew. Season with salt and freshly ground black pepper as needed. Remember that the bacon and sausages provide significant salt already.
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12
Turn off the heat and stir in most of the fresh parsley, reserving a little for the final garnish.
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13
Let the stew sit for 5-10 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Do not skip the Summer Savory (Bohnenkraut); it is the signature flavor of German bean dishes and also aids in digestion. For a vegetarian version, omit the bacon and sausage, use vegetable broth, and add a teaspoon of liquid smoke or smoked paprika for that essential depth. If the stew is too thin, you can whisk a teaspoon of flour with a little cold water and stir it in during the last 10 minutes of simmering. Always use fresh green beans rather than canned for the best texture; look for beans that 'snap' when bent. Like most stews, this tastes even better the next day after the flavors have had time to develop in the fridge.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty German sourdough or rye bread with salted butter. A dollop of sour cream on top adds a lovely creamy contrast to the smoky broth. Pair with a crisp German Pilsner or a dry Riesling to complement the earthy tones of the beans. A side of spicy German mustard is perfect for dipping the sliced sausages. For a complete meal, follow with a light fruit compote or 'Rote Grütze' for dessert.