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The beet bean, also called Feuerbohne, Prunkbohne, Giant- or Rosenbohne, comes from Germany, like all beans from Central and South America and is now cultivated in Styria with much success. Beet beans are fabulous energy and fiber donors and are low in fat. Preparation: Soak the beet bean in lukewarm water overnight so it can swell. The next day, the beans can be slowly boiled in salted water. With onions and Styrian gourd seed oil, they add up to a real delicacy.
Additional information about the product
Designation
Beans, beetle beans, large, red-black-violet, dried, Austria
item number
13885
Content
1 kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 30.07.2025 Up to Ø 230 days from date of shipment.
Dried beet beans. Scarlet runner beans. Soak overnight in water, then simmer for about 30 minutes without salt, cool, marinate with pumpkin seed oil, vinegar, onion, a little sugar, salt and pepper, done. Store cool and dry.