📝 About This Recipe
Speckbohnen is a quintessential German side dish that perfectly balances the snap of fresh garden beans with the smoky, salty depth of cured bacon. Known for its soul-warming simplicity, this dish is traditionally seasoned with 'Bohnenkraut' (summer savory), an herb that highlights the natural sweetness of the beans while aiding digestion. Whether served at a family gathering or a rustic tavern, these beans represent the heart of German home cooking—honest, flavorful, and incredibly satisfying.
🥗 Ingredients
The Vegetables
- 1.5 pounds Fresh Green Beans (trimmed and ends snapped; Haricots Verts also work well)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
The Flavor Base
- 5 ounces German Speck or Thick-cut Bacon (cut into small batons or lardons)
- 1 tablespoon Unsalted Butter (for extra silkiness)
- 1/2 cup Vegetable or Beef Broth (low sodium preferred)
Herbs and Seasoning
- 1 teaspoon Dried Summer Savory (Bohnenkraut) (essential for authentic flavor; can substitute with thyme)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 teaspoon White Wine Vinegar (to brighten the flavors)
- 1 pinch Sea Salt (to taste, considering the saltiness of the bacon)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin by washing the green beans thoroughly in cold water. Trim the stem ends, but feel free to leave the curly tails for a rustic look if they are tender.
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2
Bring a large pot of salted water to a rolling boil. Prepare an ice bath nearby (a large bowl filled with cold water and ice cubes).
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3
Blanch the green beans in the boiling water for 3 to 5 minutes. You want them to be vibrant green and 'al dente'—tender but still offering a slight snap when bitten.
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4
Immediately drain the beans and plunge them into the ice bath. This stops the cooking process and preserves that beautiful emerald color. Once cooled, drain well and set aside.
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5
In a large heavy-bottomed skillet or sauté pan, add the diced bacon (Speck) over medium heat. Cook slowly to render out the fat until the bacon becomes golden and crispy.
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6
If the bacon hasn't released enough fat, add the tablespoon of butter to the pan. Add the finely diced onions and sauté for 4-5 minutes until translucent and soft.
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7
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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8
Add the blanched green beans into the skillet with the onion and bacon mixture. Toss well to coat every bean in the flavorful fat.
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9
Sprinkle the dried summer savory (Bohnenkraut) over the beans. Pour in the 1/2 cup of broth.
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10
Reduce the heat to medium-low and simmer for 5-7 minutes. This allows the beans to finish cooking and soak up the smoky flavors of the broth and bacon.
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11
Once the liquid has mostly evaporated, stir in the white wine vinegar and a pinch of freshly grated nutmeg.
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12
Taste a bean and season with salt and freshly cracked black pepper. Note: Speck is quite salty, so you may only need a very small amount of extra salt.
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13
Remove from heat and toss in the fresh chopped parsley for a burst of color and freshness.
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14
Transfer to a warmed serving dish and serve immediately while the bacon is still crisp and the beans are glossy.
💡 Chef's Tips
Always use fresh green beans rather than canned for the best texture; the 'snap' is crucial to the experience. If you cannot find German Speck, a thick-cut applewood smoked bacon or pancetta is an excellent substitute. Don't skip the ice bath! It is the secret to preventing the beans from turning an unappetizing olive-drab color. Summer Savory (Bohnenkraut) is the 'bean herb' in Germany; if you can't find it, use a mix of fresh thyme and a tiny pinch of dried oregano. For a vegetarian version, use smoked salt and a dash of liquid smoke with butter to mimic the bacon flavor.
🍽️ Serving Suggestions
Serve alongside a classic Wiener Schnitzel with a wedge of lemon. Excellent as a side to Sauerbraten (German pot roast) to cut through the rich gravy. Pairs beautifully with buttery boiled potatoes sprinkled with fresh dill. Accompany with a crisp German Riesling or a cold Pilsner beer. Works wonderfully as part of a Sunday roast dinner with roasted pork loin.