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.