STYRIAN ‘KÄFERBOHNEN’ SALAD
500 g Käferbohnen [cooked] or 250 g Käferbohnen [dried]
1 onion
apple vinegar
pumpkin seed oil
salt
pepper
This is one of the most traditional dishes you can get in Styria -Austria. Käferbohnen [literally this would mean beetle beans] are large beans imported to Europe in the 17th century. I guess 300 years are long enough to make it a Styrian tradition. Käferbohnen belong to the larger group of 'fire beans’ but I don’t know if this recipe will work with other kinds of fire beans.
If you ever happen to visit some lovely Buschenschank in the Styrian wine street make sure to order this!
_ put dried beans into plenty of lukewarm water
_ let them stand over night
_ add a pinch summer savory and a pinch sugar
_ simmer beans in the same water for 1.5 hours [or until soft]
_ after half the time add a pinch salt
_ rinse beans and let cool to room temperature
_ toss cooked beans in a bowl with vinegar, oil, and finely sliced onions
_ serve sprinkled with salt and pepper
[alternatively you can exchange the onion with freshly grated horse radish]
STEIRISCHER KÄFERBOHNENSALAT
500 g Käferbohnen [gekocht] oder
250 g Käferbohnen [getrocknet]
1 Zwiebel
Apfelessig
Kürbiskernöl
Salz
Pfeffer
