Yellow Bean Dish Recipe


As you may have seen from our article on 5 foods to eat in September, yellow beans are in season now and, cooked with potatoes and ham, make a bright stew that hails from Alsace-Lorraine and is loaded with umami. My husband got his yellow bean dish recipe from his mother, so the instructions are more a little-of-this-little-of-that.

Simmer a 2-3 pound pork shoulder in an 8-quart pot for 1 to 2 hours, then remove and set aside.

Into the ham water, put 2 pounds yellow beans cut into 2-inch pieces, 2 pounds of small red or white potatoes quartered and 2 medium onions roughly chopped. Bring to a boil and simmer for half an hour.

Shred the ham, add to the vegetables, and cook another hour until the vegetables are soft.

In a frying pan, saute 6 slices of bacon until crispy, and remove to drain then crumble. Discard all but 2 tablespoons of the bacon fat and heat, then add 2 tablespoons of flour while stirring continuously until a pasty roux forms.

Stir the roux and the crumbled bacon into the simmering ham and vegetables and heat 10 more minutes.

Mix 1/4 cup white vinegar and 1/3 sugar together and stir into the soup. Add salt and pepper to taste. Serve with ice cold beer or Riesling.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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