Entree: Austria – Styria – Steirische Käferbohnen mit Speck (Hearty Styrian cranberry/runner beans stewed with smoked speck and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 40 min

Ingredients

Use 454 g dried cranberry beans as the catalog proxy for the dried Käferbohnen. Is this acceptable? (estimated edible portion: 454 g)
8 oz (225 g) smoked speck or streaky bacon, diced
2 tbsp (30 ml) lard or butter
1 large onion, finely chopped, approx. 8 oz (225 g)
2 cloves garlic, minced
4 cups (950 ml) chicken or vegetable stock, plus more as needed
1 bay leaf
1 tsp (2 g) caraway seeds, lightly crushed
1 tsp (5 g) sea salt, adjust to taste
1/2 tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) chopped fresh marjoram or 1 tsp (1 g) dried marjoram
Fresh parsley for garnish (optional)

Instructions

1. Drain soaked beans and place in a large pot with fresh cold water to cover; bring to a boil, reduce heat and simmer 10 minutes, then drain and set aside. This first boil removes some starch and helps even cooking.
2. In the same large pot, render the diced speck over medium heat until the fat is released and the pieces are lightly browned, about 6–8 minutes.
3. Add the lard or butter and chopped onion to the speck; sauté until the onion is soft and translucent, about 6 minutes. Add the garlic and cook 1 minute until fragrant.
4. Return the parboiled beans to the pot. Add the stock, bay leaf, caraway seeds, salt, and pepper. Bring to a gentle simmer.
5. Cover and simmer gently until beans are tender, 45–75 minutes depending on bean age; check every 15 minutes and add additional hot stock or water if the mixture becomes too thick.
6. When beans are tender, remove the bay leaf, stir in the apple cider vinegar and chopped marjoram, and adjust seasoning with more salt and pepper if needed.
7. Let the stew rest off the heat for 10 minutes to meld flavors. Serve hot, garnished with fresh parsley and accompanied by crusty bread or boiled potatoes.