Before canning became common, green beans were salted and fermented in wooden barrels to preserve them for winter.
In the north-west of Germany they're typically served as a stew. To prepare the stew, the beans and drained and washed to reduce salt and acidity. They are then simmered (in stock if you're fancy) with meats (bacon, salted or smoked meats like corned beef brisket or Kasseler, smoked sausages) and vegetables. At some point potatoes are added. The whole thing is then mashed, after removing the meats. The meats are cut up and added again.
Depending on how sour and salty the fermented beans are (typically more sour the longer they age), they are watered over night or milk might be added during the cooking.
Winter comfort food. In my case I had some leftover boiled chicken and beef rib, which were mashed with the vegetables. That's the reason for the slight greyish-stringy appeal.
by Jasbaer
3 Comments
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I am from Hamburg but I didnt know this dish. Would be very curious to try it.
The look is of course not the most appealing, let’s be real here, but flavor wise it should tick all the right boxes for a great winter comfort meal.
Looks fantastic, thanks for the insight.