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My kitchen smells amazing today with one of my all-time favorites cooking away. This green bean stew doesn't need any meat but still packs so much flavor. The veggies are simmering gently as I type these words.
A reimagined taste of home
When I was little, my grandma would cook hearty stews. Now I put my own spin on these family dishes by adding fennel and fresh savory herbs to bring a modern touch to traditional cooking.
Taking it easy while cooking
What I really love about this dish is how simple it is. Just chop some veggies, prep the beans, and let the pot do all the work. It's just right for a relaxed day of cooking.
What goes in my pot
- Green beans: 300 g straight from the market
- Potatoes: 500 g waxy kind
- Carrots: 3 big juicy ones
- Fennel: 1 crisp bulb
- Onion: 1 large locally grown
- Garlic: 2 fresh cloves
- Vegetable stock: 1.5 l homemade
- Butter or oil: 2 tbsp premium olive oil
- White wine vinegar: 2 tbsp for brightness
- Spices: My favorite garden blend
My bean selection
I always find the prettiest beans at the weekly market. Bush beans or pole beans both work wonderfully in this stew. The gentle flavor of fresh beans makes this dish extra special.
Bean facts you'll enjoy
I grow both types in my small garden. The bush beans spread out like little shrubs while the pole beans climb up my handmade trellis. It's fascinating to watch them grow every summer.
Nourishing and powerful
This stew is my personal comfort food. Full of vitamins and fiber, it gives me a real boost. During winter months especially, it warms both body and soul.
Suits every taste
I often make this stew with plant-based butter for my vegan friends. It tastes just as delicious and shows how flexible plant-based cooking can be.
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How to do it
- Prep the veggies
- In my kitchen I cut everything into bite-sized pieces. I clean the beans with extra care.
- Create the foundation
- The onions turn golden brown in my big cast iron pot. The smell is heavenly.
- All together now
- I add the vegetables to the pot one by one. The broth gives everything that perfect taste.
- Season with care
- My spice blend makes this stew one of a kind.
Time to enjoy
While the stew simmers, wonderful aromas fill my kitchen. After about 20 minutes, the vegetables are just right—still a bit firm and full of flavor.
My spice secrets
The herbs from my garden make all the difference. Thyme and summer savory work beautifully with fresh beans. A bay leaf and a splash of vinegar finish everything perfectly.
The moment of truth
My favorite part comes at the end—tasting and adjusting. With a bit of salt and freshly ground pepper, I bring out the best in all ingredients. Served in deep bowls, it's pure comfort.
Locally focused
I prefer buying stuff for my stew at the farmers market. Local growers always have the freshest ingredients, and the short transport distance helps the environment.
A family favorite
Everyone at our house loves this stew. The kids particularly enjoy the soft potatoes, and even little Emil happily eats his portion of vegetables.
Smart meal prep
On busy days I'm thankful when there's a portion waiting in the fridge. The stew actually tastes even better reheated because the flavors blend more deeply.
The perfect sides
In my family, I always serve fresh farm bread with this. The crispy crust paired with the soft stew makes an amazing combo that impresses every time.
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Room for creativity
Depending on the season, I might toss in leeks or fresh peas too. This makes each version unique and uses the treasures of the current season.
Storing it right
I put leftovers in glass containers. They stay fresh in the fridge this way and I can see what I have left. Glass works great for freezing too.
Good for any season
In winter this stew warms you from inside, in summer I serve it slightly cool. Using seasonal veggies, it tastes fantastic all year round.
My secret ingredients
Sometimes I sprinkle some nutmeg on top or add smoked paprika. These little extras make the stew even more interesting.
Preparing beans properly
I really focus on cleaning the beans carefully. I cut the ends off generously and wash them thoroughly. This small effort pays off later.
Space to experiment
Over time I've tried many different versions. Various herbs, new spices, sometimes even a splash of white wine. Each version has its own charm.
Just start cooking
This stew was one of the first dishes I cooked on my own. It forgives small mistakes and turns out great even for beginners.
Welcoming to all
Whether vegan or vegetarian, this stew adapts easily. The core flavors stay the same, just swap butter for oil. It's that simple.
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From my kitchen to yours
This green bean stew is more than just a dish. It's a piece of home with a new twist. A meal that connects tradition with modern cooking and simply makes you happy.
Frequently Asked Questions
- → Kann ich Bohnen aus der Tiefkühltruhe nehmen?
Klar, das geht prima. Aber sie brauchen vielleicht ein paar Minuten länger beim Kochen.
- → Wie aufbewahren und wie lange haltbar?
Im Kühlschrank hält er sich 3-4 Tage. Beim Aufwärmen ein wenig Flüssigkeit hinzufügen, falls er zu dick geworden ist.
- → Geht das auch ohne Fenchel?
Natürlich, einfach Sellerie oder mehr Karotten nehmen. Es schmeckt dann etwas anders, bleibt aber köstlich.
- → Kann man den Eintopf einfrieren?
Ja, auf jeden Fall. In luftdichten Behältern bleibt er im Tiefkühler bis zu 3 Monate frisch.
- → Welches Brot passt am besten dazu?
Bauern- oder Vollkornbrot sind perfekt. Frische Brötchen oder Baguette gehen aber genauso gut.
Conclusion
Eine gesunde und leckere Suppe, die deutsche Küchenklassiker neu interpretiert.