in Germany, Soup Recipes

Bean stew "Bunnejekösch"

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Ingredients for 4 servings:

  • 500 g soup meat
  • 1 sand bone or marrow bone, approx. 150 to 200 g
  • 500 g green beans
  • 250 g potatoes
  • salt and pepper
  • Maggi
  • savory

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

A traditional Rhenish dish that can be easily prepared the day before.

Boil the meat, bones included, in salted water for 2 hours. Meanwhile, peel and dice the potatoes. After 1.5 hours, add the beans and potatoes to the meat. Add more water if necessary; everything should just cover. Cook until the potatoes and beans are tender. Finally, remove the bones, take out the meat, dice it into small pieces (about 2-3 cm cubes), and return it to the pot. Season the stew with pepper, salt, savory, and Maggi, if desired. The bean stew tastes best when left to simmer overnight. Reheat the next day and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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