ReceptnaptárWeißer Bohneneintopf mit Räucherspeck (white bean stew with smoked bacon)
Weißer Bohneneintopf is a filling, hearty one-pot dish of German everyday cooking: tender white beans with smoked bacon and root vegetables. On cold evenings it is one of the kitchen’s best comforts. Reheated the next day, it tastes even better.
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Method
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- Drain the beans from their soaking water.
- Fry the bacon in a large pot and add the onion, carrots and celery.
- Fry for 5 minutes, then stir in the garlic and tomato purée.
- Add the beans, stock, bay leaf and marjoram.
- Bring to the boil, then simmer covered over low heat for 50-60 minutes, until the beans are tender.
- Mash some of them with a fork so the stew thickens.
- Season with salt, pepper and a little vinegar, and sprinkle with parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soaking shortens the cooking time and makes the beans easier to digest.
- Add the salt at the end of cooking, as the beans turn tough if salted earlier.
- A little vinegar at the end brings out the flavours.
Frequently asked questions
With tinned beans?
Yes, with 2 tins of rinsed beans it is ready in 25 minutes.
Vegetarian version?
Use smoked paprika and oil instead of the bacon.
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