Omis Schwabenbohnen (beetle Beans or Firebeans) with Spaetzle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 11 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans (firebeans)
- Water for soaking
- 1 kg spaetzle
- 1 large onion (s) or 2 medium
- 3 bay leaves
- 1 tablespoon clove (s), whole
- roux, dark to thicken
- 1 tablespoon vegetable stock, instant
- vinegar
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Soak the beans in water overnight. Make sure that the pot is a lot higher than the filling line of the beans. The beans get a lot bigger. Therefore, add enough water to the pot.
- The next day, peel the onion and stick the cloves in the whole onion. Place the onion with the cloves with the beans in the saucepan (do not change the water!). Add the bay leaves.
- Boil the beans in the soaking water (add water if necessary). The beans take about 50 minutes to cook in a pressure cooker. If there is no pressure cooker at hand, a normal saucepan with a lid will do the same, but it takes a lot longer (approx. 2 hours). Just test every now and then whether the beans are ready.
- When the beans are ready, add the dark roux depending on the consistency you want and stir in well. Stir in the vegetable stock, season with vinegar, salt and sugar and let it simmer. In addition, prepare the spaetzle yourself according to the instructions on the packet or according to your own recipe.
- As soon as the spaetzle are ready, the stove can be switched off. To serve, place the spaetzle in a deep plate and spread the beans with the sauce over it.
- The dish can be complemented with warm Saitenwurst or Landjäger as desired!
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