Rheinische Bohnensuppe: Bean soup with bacon.
Rheinische Bohnensuppe, which translates to Rhenish Bean Soup, is a hearty German soup hailing from the Rhine region. This comforting dish is characterized by its savory blend of white beans, smoky bacon, aromatic vegetables, and flavorful broth. To achieve its rich taste, white beans are soaked overnight and then simmered with ingredients such as carrots, celery, leeks, potatoes, smoked bacon, and a variety of herbs and spices including bay leaves, marjoram, and thyme. It's a perfect warming meal for colder days and embodies the robust culinary traditions of the Rhineland. Often enjoyed as a main course, it can be garnished with fresh parsley and served with a side of crusty bread.
Introduction:
Today, we're going to explore the flavors of the Rhineland with a hearty and traditional Pork and Bean Stew. This rustic and comforting dish comes courtesy of Gisela from the landgemachtes channel, straight from the tri-border region near Aachen. Fusing tangy pickled beans with savory notes of bacon and a touch of sweetness from apples, this stew is a delicious amalgamation of flavors, perfect for a cozy night in.
Ingredients:
- 200g thick-cut bacon, diced
- 500g green beans, pickled and milk-sour variety, available at stores in polybags
- 2 onions, chopped
- 500g potatoes, peeled and diced
- Fresh savory and marjoram (optional)
- Salt and pepper, to taste
- 1 liter of vegetable broth
- 2 apples, diced
- Sour cream, for finishing
- Fresh parsley, chopped, for garnish
Instructions:
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Equipment: Large stove-top casserole or Dutch oven
1. Begin by rinsing the pickled beans to reduce their sourness. Drain and cut them into 2 to 3 cm long pieces, set aside.
2. Heat the casserole over medium heat and add the diced bacon. Cook until it starts to brown and crisp up, ensuring to keep an eye on it so it doesn’t burn.
3. Once the bacon has browned, add the chopped onions and continue to sauté them until golden.
4. Introduce the diced potatoes to the casserole, then season the mixture with savory, marjoram, salt, and pepper. Remember to be cautious with the salt, as the beans already have a strong flavor.
5. Pour in half of the vegetable broth to start. Adjust the amount as needed, depending on the absorption by the potatoes.
6. Add the prepped beans to the casserole and stir to combine all ingredients.
7. Next, incorporate the diced apples for a sweet and tangy aroma.
8. Let the stew simmer for approximately 40 minutes over medium heat, stirring occasionally. Adjust seasoning as needed.
9. Once the stew has thickened, and the vegetables are tender, stir in sour cream to enrich the flavor and texture. Bring to a quick boil, then remove from the heat.
10. Garnish with fresh parsley and serve warm.
Cooking Tips:
- Adjust the liquid amount based on the consistency you prefer for your stew.
- Feel free to substitute marjoram with herbs like thyme or oregano if savory isn’t available.
Attribute this recipe to "landgemachtes" and their YouTube channel: https://www.youtube.com/@landgemachtes
#german #stew #pork #homemadecooking
YouTube channel - landgemachtes: https://www.youtube.com/@landgemachtes
Rheinische Bohnensuppe: Bean soup with bacon.
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