June 28, 2014

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 that have a chestnutty taste. 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.

So if you ever happen to visit some lovely Buschenschank in the Styrian wine street make sure to order this!


This is no weirdo Photoshop trick. When you remove the beans from her husks they are actually bright pink with purple spots or white with gray spots. They will darken within hours to their typical brown spotted look. The same will happen if you cook them – so no bright pink bean salad – such a letdown!


  • 500g Käferbohnen [cooked] or 250g Käferbohnen [dried]
  • 1 onion
  • apple vinegar
  • pumpkin seed oil
  • salt
  • pepper


_ put dried beans into plenty of lukewarm water

_ let them stand over night

_ add 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 onions

_ serve sprinkled with salt and pepper

[alternatively you can exchange the onion with freshly grated horse radish]


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