This Brown Bouneschlupp recipe is more than just a hearty Luxembourgish classic – it’s a delicious blend of tradition and a clever cooking trick passed down from one of our journalist’s two grandmothers.
Ingredients
- 500 - 600 g green beans
- 250 g lean bacon
- 1 onion
- ¼ leek
- 4 potatoes
- 2 liters water
- 1 ½ vegetable stock cubes
- 1 bay leaf 2 cloves
Instructions
- Remove the ends and the fibrous strings from the sides of the beans.
- Rinse the beans under cold water and then chop them into smaller pieces.
- In a pot, bring salted water to a boil. Add a piece of lean bacon and vegetable stock to the water, and cook for 30-40 minutes.
- About 15 minutes before the beans are done, add diced potatoes to the pot.
- In a separate pan, heat flour (without butter!!) and stir it until it turns brown.
- Add the browned flour to the stew, stirring continuously until the mixture thickens.
- Take the piece of bacon out of the pot, cut it into small pieces, and add it back into the soup.
- Place Mettwurst sausages in a pot with water and bring to a boil. Once the water is boiling, reduce the heat to low, cover the pot, and let simmer for at least 10 minutes.
- After cooking, slice the Mettwurst into small pieces. Do not add them to the Bouneschlupp in the pot; instead, add them directly to the plates when serving. This prevents the sausages from losing all their flavor into the soup.
- Optionally, you can stir some cream into the Bouneschlupp before serving for added richness. (I recommend just putting the bottle with the cream onto the table so everyone can serve themselves). E Gudden!
