You'd be surprised a how much a couple simple additions brighten up plain beans, but that's exactly the case with these speckbohnen, German green beans. They make a tasty side for Oktoberfest or any meal.
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I mentioned when I shared the braised red cabbage with apples recipe that German cooking isn't exactly known for it's vegetables. Potatoes, sure, but beyond that is more limited. Green beans, however, are one that are popular, though typically with a Germanic twist.
In Germany, you'll typically find green beans served as 'speckbohnen' with bacon or a cured ham known as speck. It's only a simple twist, but adds so much.
Speckbohnen bring back memories of traveling to Germany and Austria when I was a child. As I got to that age when a few bits from your parents meal wasn't enough, but a whole meal on your own was too much, something we loved to get was a house platter.
It was a great way to not really have to decide what you wanted to eat as you got to have a bit of everything! It normally included some pork chops, sausages, Wiener schnitzel and various other meats along with some sides like German potato pancakes and commonly these German green beans.
What does Speckbohnen mean?
"Bohnen" is simply the German word for beans, that typically means green beans. "Speck" in the name is a kind of cured meat typical to Southern German, Austria and through to Northern Italy.
It's a little like prosciutto but with a slightly smokey flavor. It's lovely to nibble on, and also cook with such as in my speck, potato and cheese souffle. Like these beans, the souffle really shows off it's great flavor.
Recipe variations
Having looked at recipes, a number of those in English added a bit of vinegar and sugar to the pan, plus sometimes mustard. In other words, seasoning similar to German potato salad. However any German recipes I looked at didn't do this, and it's not something I remember.
It may be a regional variation, or just American adaptation over time. Go with what you prefer, either way it will be delicious I'm sure. Here I've chosen to stick with the plainer version, more as I remember in Germany.
These beans are really easy to prepare as all you do is cook the green beans as normal and while they are cooking, soften a little onion in a skillet. Add the speck to crisp up, then mix in with the cooked beans.
German green beans, are an easy, tasty twist on plain old beans that pair well with both Germanic foods and much more. They'd be perfect at any Oktoberfest celebration, or any excuse you can find.
Try these German green beans with these Germanic mains:
- Beef rouladen (braised beef rolls)
- Sauerbraten (German pot roast)
- Wiener schnitzel
- Jaegerschnitzel with cranberry-raspberry sauce (pork with mushroom sauce)
- You might also like to add some Spaetzle or Schupfnudeln (potato noodles) alongside, too.
- Plus get more German recipes in the archives.
Speckbohnen (German green beans)
Ingredients
- 8 oz green beans
- ½ tablespoon butter approx
- ¼ onion
- 1 oz speck or prosciutto (can also use bacon but will likely need a little more)
Instructions
- Trim the ends off the beans and cut longer beans in half so that you have largely equal-lengthed pieces. Finely dice the onion and slice the speck, cutting slices into smaller dice as needed.
- Bring a pot of water to the boil and add a little salt. Add the beans and boil for around 5 minutes until just cooked. Alternatively, you can steam or cook them in the microwave with a little water, if you prefer. Whichever way, you want them tender but only just so they don't become mushy and keep their nice green color. You can run under cold water or place in water with ice to help the color stay brighter as well. Drain and set aside.
- While the beans are cooking, melt the butter in a small-medium skillet over a medium heat. Add the onion and cook for a couple minutes to soften. Add the speck/prosciutto to the pan and cook for a minute or two more until it is starting to crisp. Add the cooked beans, cook a minute, stirring regularly, then serve.
Video
Notes
Nutrition
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Steven Gember says
Just like the beans at a well-known restaurant I went to in Berlin.
Caroline's Cooking says
Oh nice, and glad to hear!
Peter says
A German friend of mine told me of this recipe which I have made over the last 40 years and I am still loving it. Only difference is he added garlic and tomato paste to the pot whilst the beans are cooking. Try it.
Caroline's Cooking says
Agree, it's a great way to serve beans and yes, there are a few variations like that as well. All good!
Brian Jones says
I love green beans and our harvest has just finished so definitely looking forward to trying this, so simple but gloriously tasty!
Caroline's Cooking says
I'm sure they'd be wonderful with home grown beans, always a bonus! And so true - simple but delicious.
Syama says
We make green beans so often - and of course everything taste better with bacon 🙂 . Love the contrast in textures and color with the bacon. Definitely worth making !
Caroline's Cooking says
Thanks, and yes bacon always helps 🙂
Ranona says
Gorgeous recipe - simple and delicious - I could eat tonnes of those beans - Gorgeous - thanks for the inspiration 😉
Caroline's Cooking says
Thanks, I agree they're very easy to eat lots of!
Tristin Rieken says
Loved the braised cabbage and apples recipe and this one for german green beans is just as good!
Caroline's Cooking says
Thank you, they're both delicious.
Amanda says
Love how simple the ingredients are. So easy to make!
Caroline's Cooking says
Thanks, they really are, and add a lovely bit of flavor to the beans.
Val - Corn, Beans, Pigs & Kids says
The only way I make green beans! I grew up with green beans always served with bacon and maybe that came from my family's German roots. 🙂
Caroline's Cooking says
It could well be. It's a tasty way to serve green beans for sure.