Speckbohnen is a simple one-pan dish of green beans cooked with speck (cured ham). An easy vegetable side dish that is quick to prepare and goes very well with other German dishes such as goulash, sauerbraten, or beef roulade. It is guaranteed to bring freshness, vitamins, and a nice green color to your plate.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
Jump to:
What beans to use for Speckbohnen?
You can make this German green bean recipe with either runner beans (Stangenbohnen in German) or green beans (Buschbohnen or Prinzessinnen Bohnen). Both work, and I use both varieties interchangeably all the time.
What is Speck?
Speck is made from the fatty tissue that sits directly under the skin of a pig. It is first cured and then either smoked or air-dried. The taste of the meat intensifies when it is cooked, so it is very popular to use them for German dishes like Bratkartoffeln, Flammkuchen, or Scholle Finkenwerder Art.
Difference to Bacon
Both speck and bacon are cured or smoked and have a similar flavor to them. They both can be made from the belly or back of pork, but the speck can also be cut from the leg. Thin-cut steaky bacon is also known in Germany as Frühstückspeck (Breakfast bacon).
How to make Speckbohnen
Ingredients you need:
- Green beans - You can use either runner beans or green beans for this recipe. If you do not have fresh beans to hand you can also use frozen or canned beans, but they will not have the same crispy crunch to them.
- butter - for me, it is a must for the flavor, but if you prefer you can replace it with oil.
- onion -either red or white.
- speck or bacon - smoked bacon or speck works best for this recipe, but you can also use uncooked bacon if needed.
- Vegetable broth/stock
- Salt and pepper - depending on how salty your vegetable broth is, you might not need to add any salt. In Germany vegetable broth is very salty, so I never have to add it.
- Bohnenkraut - Summer Savory (affiliate link) is a herb that Germans like to season their green beans with. It tastes somewhat pungent and slightly peppery. It is sometimes difficult to get hold of it abroad, so you can omit it or replace it with a mixture of oregano, thyme, and marjoram (affiliate link).
German Green Beans Recipe Steps
- Begin by washing your beans. Remove the tips with a sharp knife and discard. If you are using runner beans, remove the tough strand that runs along the long edge of the bean. Then chop them diagonally into 1-2 cm wide bits.
- Peel the onions and chop them into small cubes.
- Melt the butter in a large skillet. Fry the onions until translucent, then add the speck or bacon and fry until they start to become crispy.
- Place the beans into the same skillet and cover with just enough vegetable stock (affiliate link) (affiliate link) or a little water, so that the bottom of the pan is covered. Place the lid on it, and steam for about 10-15 minutes on low to medium heat or until the beans are cooked. (You should check that you have to add a little more broth if it evaporates too quickly and the beans are not yet cooked)
- Before serving season the cooked beans with some sea salt, black pepper, and summer savory (affiliate link) (Bohnenkraut).
Vegetarian Version
If I want to cook my green beans the vegetarian way, I simply prepare them as stated. Then I steam them with a little vegetable stock (affiliate link) in a pan add a tablespoon of butter, and sprinkle with summer savory (affiliate link) right at the end before serving.
What to serve alongside it
Green beans are a pretty versatile side dish. They go well alongside German Potato Salad, Bratkartoffeln, Spaetzle, and Cheese Spaetzle. You can also serve them alongside a meaty main such as Rouladen, Goulash, or Sauerbraten with Potato Dumpings or Serviettenknödel.
Storage Instructions
Leftover Speckbohnen can be stored in the fridge in an airtight container up to 3 days. Just reheat in the microwave or gently heat in a frying pan.
More German Vegetable Side Dishes
Recipe
Speckbohnen (German Green beans with bacon)
Ingredients
- 1 lb (300 gr) green beans
- 1 onion (about 100 gr/ 3.5 oz)
- 1 tablespoon butter
- ¼ cup (50 gr) speck can be substituted with bacon or pancetta
- 6.5 floz (200 ml) vegetable broth / stock
- summer savory optional
- salt
- pepper
Instructions
- Begin by washing your beans. Remove the tips with a sharp knife and discard. If you are using runner beans, remove the tough strand that runs along the long side of the bean. Then chop them diagonally into 1-2 cm wide bits1 lb green beans
- Peel the onions and chop them into small cubes.1 onion
- Melt the butter in a large skillet. Fry the onions until translucent, then add the speck or bacon and fry until they start to cook.1 tablespoon butter, ¼ cup speck
- Place the beans into the same skillet and cover with just enough vegetable stock (affiliate link) or a little water, so that the bottom of the pan is covered. Place the lid on it, and steam for about 10-15 minutes on low to medium heat or until the beans are cooked. (Check you might have to add a little more broth if it evaporates too quickly and the beans are not yet cooked)6.5 floz vegetable broth / stock
- Before serving season the cooked beans with some salt, black pepper, and summer savory (affiliate link) (Bohnenkraut).
Notes
Vegetarian Version
If I cooked the green beans the vegetarian way, I prepared them as stated. Then I boil them in vegetable stock for 10-15 minutes, until cooked and add the butter just before serving.Storage Instructions
Leftover Speckbohnen can be stored in the fridge, in an airtight container up to 3 days. Just reheat in the microwave or gently in a frying pan.Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Leave a Reply