Bona zof is a delicious and hearty German bean dish that is perfect for a cold winter day. It is made with white beans, bacon, onions, and a variety of spices. The beans are simmered in a broth until they are tender, and then the bacon and onions are added. The dish is typically served with potatoes or bread. Bona zof is a traditional German dish that is still enjoyed by many people today.
Here are our top 6 tried and tested recipes!
GERMAN BEAN SOUP (BOHNENSUPPE)
Hugely chunky, thick, colorful, and peppery, this great peasant soup is filled with chewy ham, tender beans and potatoes, with carrots and green beans along for the ride for texture, color, and taste. Its an excellent hearty meal, most especially with a frosted stein of good beer and chewy bread. Posted by request. Copied and pasted from Soupsong.
Provided by Lorac
Categories Pork
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
- Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
- Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
- Bring back to a boil, reduce heat, and simmer for another hour.
- While the soup is cooking, melt the butter over low heat in a saucepan.
- Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.
- When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
- Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
- When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
GERMAN BAKED BEANS
Canned baked beans never tasted so good! Mary Nieburger of Laughlin, Nevada dresses them up in style with sauerkraut, apple sauce and brown sugar. "These beans are always requested for the monthly dinners at our senior center," she says.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 1 to 1-1/2 hours or until bubbly.
Nutrition Facts : Calories 185 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 890mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 8g fiber), Protein 6g protein. Diabetic Exchanges
GERMAN BAKED BEANS
This recipe combines pork and beans with sauerkraut and applesauce to make a great side dish to pork or ham. Posted for ZWT #4
Provided by mary winecoff
Categories Beans
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
- Bake, uncovered at 400 degrees for 1 to 1 1/2 hours or until bubbly.
Nutrition Facts : Calories 403.1, Fat 4, SaturatedFat 1.5, Cholesterol 16.6, Sodium 1974.5, Carbohydrate 85.7, Fiber 16.4, Sugar 28.3, Protein 13.5
GREEN BEANS GERMAN STYLE
My mother-in-law introduced me to this quick down-home dish almost 50 years ago when I was a new bride. The tender green beans are topped with diced bacon and a classic sweet-sour glaze. Guests always ask for the recipe. -Vivian Steers, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. In the same skillet, saute onion in drippings until tender., In a small bowl, combine the cornstarch, salt, mustard and water until smooth. Stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat thought. Sprinkle with bacon.
Nutrition Facts : Calories 160 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 280mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein.
BONA ZOUF - GERMAN BEAN DISH
Make and share this Bona Zouf - German Bean Dish recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook beans, diced potatoes, diced carrots, and bologna chunks 1/2 hour. Vegetables should be done.
- Put Crisco in a skillet with flour. Stir and brown.
- Now stir broth into flour mix to make a gravy. Be sure the broth is hot when adding to flour.
- Now stir in the vegetables and cook 5 minutes. Serve.
Nutrition Facts : Calories 233.8, Fat 9.3, SaturatedFat 3.1, Cholesterol 11.3, Sodium 169.1, Carbohydrate 32.1, Fiber 6, Sugar 4.3, Protein 7.3
Tips:
- Use dried beans: Dried beans are more flavorful and have a better texture than canned beans. If you use canned beans, be sure to rinse them well before using.
- Soak the beans overnight: Soaking the beans overnight will help to reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. You can add any vegetables you like, such as carrots, celery, onions, potatoes, or bell peppers.
- Season the dish well: Be sure to season the dish with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Serve with a side of bread or rice: Bona Zouf is a hearty and filling dish that can be served as a main course or a side dish. Serve it with a side of bread or rice to soak up the delicious sauce.
Conclusion:
Bona Zouf is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and is a hearty and filling meal. If you are looking for a new and exciting way to cook beans, give Bona Zouf a try. You won't be disappointed!
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