European
Germany - Side Dishes
Grüne Bohnen mit Speck und Bohnenkraut
Chef's Menu Description
Tender German green beans blanched and tossed with crispy smoked bacon, sweet butter, and traditional garden savory (Bohnenkraut).
Ingredients
- • 500g fresh green beans (Buschbohnen), topped and tailed
- • 80g smoked bacon (Speck), diced
- • 1 small onion, finely diced
- • 25g butter, 1 tbsp fresh or dried summer savory (Bohnenkraut)
- • Sea salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Cook trimmed green beans in boiling salted water with half the savory for 6-7 minutes until tender-crisp. Drain and refresh in ice water.
2
Phase 2
In a wide skillet, fry diced Speck until golden and crisp. Add diced onion and cook for 3 minutes until soft.
3
Phase 3
Add butter, drained beans, and remaining Bohnenkraut to the skillet. Toss over medium heat for 3 minutes so the beans absorb the bacon fat and herb fragrance.
4
Phase 4
Season with freshly ground black pepper and serve hot.