German bean varieties, in both fresh and preserved forms, are used in day to day German cooking to produce thick stews, soups and salads
Culinary Uses of German Beans
German bean varieties are numerous. There are several recipes that use fresh and dry bean varieties in their dishes. The beans can be cooked and then mashed into a puree to thicken soups or served cold in salads
Popular German Bean Recipes
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German bohnensuppe is a soup prepared from white dried beans, navy beans, and cannelini beans. These beans are simmered with ham hocks, bay leaves, onions, carrots, garlic, sage, pepper and salt to form a thick soup. Many recipes puree half the beans or mash a few for a creamier texture. This soup is traditionally served with croutons made from dark bread. Pumpernickel bread, rye bread, or garlic bread is served as an accompaniment.
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Birnen, Bohnen und Speck is a soup prepared from fresh green beans. The beans are cooked with pears, bacon, salt, vinegar, lemon juice and water to form a thick sweet and sour soup.
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Brochelbonne is a crockpot soup dish where green beans are cooked with mushrooms, potatoes, onions, carrots, ham, chicken stock, onion powder, garlic and black pepper. Generally two varieties of beans are used in this dish: a fresh green bean and preserved or dried white beans are combined to create this thick soupy stew. It is usually served with rye bread.
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German bean and noodle soup is a thick soup prepared from dried navy or great northern beans and fresh green beans. The beans are simmered with potatoes, carrots, onions, salt and pepper. Egg noodles are added to the prepared soup along with sour cream and cubed ham.
Preferable Methods of Cooking German Beans
Most dried beans have to be soaked overnight in water. The water used for soaking has to be discarded. The beans are then cooked in a pressure cooker to make them soft and edible. These cooked beans can then be mashed or mixed into other dishes as a flavoring ingredient or as a thickener.