File:Bohnakern.jpg

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Deutsch: Die getrockneten Bohnenkerne werden in Wasser eingeweicht und dann gekocht. Für die Soße wird eine dunkle Einbrenne aus Schmalz (oder Butter) und Mehl zubereitet, mit Brühe aufgegossen und dann mit Essig, Zucker, Salz und Pfeffer abgeschmeckt. Bohnakern werden gerne als Beilage zu geräuchertem Schweinefleisch gegessen. Fotografiert im Löwenbräukeller in Buttenheim.
English: The dried beans are soaked in water and then boiled. For the sauce, a dark roux of lard (or butter) and flour is prepared, infused with stock and then seasoned with vinegar, sugar, salt and pepper. Beans are often eaten as a side dish with smoked pork. Photographed in the Löwenbräukeller in Buttenheim.
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Author Benreis

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current08:50, 23 June 2019Thumbnail for version as of 08:50, 23 June 20191,767 × 1,497 (1.46 MB)Benreis (talk | contribs)User created page with UploadWizard

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