Bean Stew Bunnejekösch

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	2 hrs
Total Time	2 hrs 20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the soup meat with the bones in salted water for a total of 2 hours.
Meanwhile, peel and dice the potatoes. After 1 1/2 hours, add the beans and potatoes to the meat. If necessary, add water, everything should just be covered. Cook until the potatoes and beans are cooked through.
Finally, remove the bones, take out the meat, dice small (approx. 2 - 3 cm dice) and put back in the pot. Season the stew with pepper, salt, savory and, if necessary, Maggi.
The bean stew tastes best when it can steep overnight. Heat again the next day and enjoy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.