Dried Princess Beans

Ingredients

• 250 gPrinzessbohne
• 1500 mlWater
• 30 gButter
• 70 gOnion
• 15 gParsley
• 180 gEgg
• 30 mlVinegar
• 45 mlOil
• 5 gMustard
• 8 gSalt

Instructions

1. 1

   Cook the beans

   • Place the dried princess beans (250 g) in a large pot and cover with soft water (about 1500 ml). Bring to a gentle simmer and cook slowly for 30 minutes.
   • Pour off the water, add fresh water and repeat once (another 30 minutes simmer).
   • Finally add fresh water again and simmer very gently for about 3 hours without interruption, until beans are tender. Check occasionally and add water if needed.
   • Drain the beans in a colander and let them drain well.
2. 2

   Sauté like fresh green beans (Option A)

   • Melt butter in a pan and sauté finely chopped onion until translucent.
   • Add the drained beans and toss over medium heat until heated through and lightly browned (2–4 minutes).
   • Season with salt, pepper and chopped parsley and serve.
3. 3

   Sour egg sauce (Option B)

   • Hard‑boil the eggs (about 10 minutes), cool, peel and coarsely chop them.
   • Whisk vinegar, mustard and oil into a dressing, season with salt and pepper.
   • Fold chopped eggs into the dressing and serve with the warm beans.
4. 4

   Finish

   • Plate the beans and top with either the butter-onion sauté (Option A) or the sour egg sauce (Option B).
   • Garnish with fresh parsley and serve immediately as a side.