Speckbohnen (German green beans)

bowl of German green beans Speckbohnen with spaetzle in background

Print Recipe

5 from 6 votes

Speckbohnen (German green beans)

The simple additions to these green beans make for a tasty and much more interesting side dish than beans alone.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: German

Servings: -4

Calories: 83kcal

Author: Caroline's Cooking

Save

Ingredients

8 oz green beans
½ tablespoon butter approx
¼ onion
1 oz speck or prosciutto (can also use bacon but will likely need a little more)

US Customary - Metric

Instructions

Trim the ends off the beans and cut longer beans in half so that you have largely equal-lengthed pieces. Finely dice the onion and slice the speck, cutting slices into smaller dice as needed.
Bring a pot of water to the boil and add a little salt. Add the beans and boil for around 5 minutes until just cooked. Alternatively, you can steam or cook them in the microwave with a little water, if you prefer. Whichever way, you want them tender but only just so they don't become mushy and keep their nice green color. You can run under cold water or place in water with ice to help the color stay brighter as well. Drain and set aside.
While the beans are cooking, melt the butter in a small-medium skillet over a medium heat. Add the onion and cook for a couple minutes to soften. Add the speck/prosciutto to the pan and cook for a minute or two more until it is starting to crisp. Add the cooked beans, cook a minute, stirring regularly, then serve.

Video

Notes

Note - some people add a little vinegar, sugar and mustard along with the beans to add additional flavor. I'd suggest no more than around 1tbsp vinegar and sugar and 1tsp mustard, but maybe less. I don't think they are really needed but play around with the flavors to taste.

Nutrition