Käferbohnensalat: speckled beans, red onion and pumpkin seed oil

The Steirische Käferbohne is a speckled runner bean, recognised in the EU as a protected designation of origin since 2016. Käferbohnensalat is regarded as a speciality in Styria. Raw beans of this species contain harmful lectins, so thorough cooking is essential. Quantities and method are our own home version.

Serves 4 as a starter or side dish · Preparation: 15 min · Cooking: 90 min · Resting: 755 min

Allow extra time to cool food before storing it.

Equipment

Large bowl for soaking, large pan, colander, salad bowl.

Ingredients

• 250 g dried Käferbohnen or other dried runner beans
• 2000 ml water for soaking
• 2000 ml water for cooking
• 5 g salt for the cooking water
• 150 g peeled red onion
• 40 ml cider vinegar
• 30 ml Styrian pumpkin seed oil
• 2 g salt for the dressing
• 0.5 g ground black pepper

Method

1. Rinse the beans and soak them in 2 litres of cold water in the fridge for at least 12 hours. Drain off the soaking water and rinse the beans.
2. Bring the beans to the boil in 2 litres of fresh water and boil them for at least 30 minutes first. Then simmer for another 40–60 minutes until completely soft and creamy; only then taste a few beans. Add 5 g salt for the last 10 minutes. Do not cook dried beans solely at a low temperature, for example in a slow cooker.
3. Drain the beans and let them steam off for 10–15 minutes until lukewarm. Meanwhile slice the red onion into paper-thin rings.
4. Mix the warm beans with the onion, vinegar, 2 g salt and pepper and leave to steep for 20 minutes. Stir in the pumpkin seed oil only just before serving.

Storage

Refrigerate the salad covered at 4 °C within 2 hours and eat within 2 days. Take it out of the fridge 15 minutes before eating.

Allergens

None of the main allergens that must be declared by law in the listed ingredients.

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