If you are in Westphalia you can find an interesting recipe that is a Westphalia White Beans Stew with dried plums. You can use also cooked plums (from Sunsweet) instead and add to the soup after it had been served (not while it is cooking). This is a specialty from the eastern part of Westphalia and they call it "Bräbel or Zwetschgenmittag". We think it is worth it to try! Happy Cooking!
100 g white kidney beans, dried or 1 can (15oz)
800 g potatoes
Vegetable for the soup: 2 carrots, 1 celery, 1 onion, 10 branches parsley or parsley root, 1/2 small celery root
500 g prunes, dried (optional)
some sunflower oil
boiling meat or beef bones (optional)
1 liter vegetable broth - Find the Home Made Veggie Broth Recipe Here -
2 bay leaves
4 sausages or if you can get Mettwürstchen - Find them at BavariaSausage.com -
salt, pepper to taste
1 dash sugar
summer savory or Bohnenkraut to taste - Find it here -
marjoram to taste
Cooking Instruction Westphalia White Beans Stew
- If you use dried beans place them the day before in water.
- Peel potatoes and cut in cubes.
- Cut all soup vegetable in cubes or slices.
- If you use prunes cut them in halves and quarters.
- The meat should be cut in smaller portions as well.
- Brown the meat in some oil on all sides on high heat.
- Add onions and vegetable, saute for 2 min. Add bay leave and fill up with broth so everything is well covered.
- Let cook for 20 min, add beans. If you use canned beans add them 5 min before soup is done. Let simmer for 20 min.
- Add potatoes and prunes, let simmer for another 30 min until everything is tender. 10 min before stew is done add the sausages sliced or whole.
- Spice to taste with spices and herbs. Some use all spice and cloves too.
- Before your serve the stew add 2 tbsp freshly chopped parsley.