Traveling educates, and you don’t even have to go to the end of the world to get to know and possibly even love something interesting from a culinary point of view. So today there are no abstruse things like antelope steaks, monkey escalopes or snake fillets, but very simple beans. However, not green or white, brown are the main actors of my today’s recipe suggestion.
You have to be quite old to get to know a dish in East Frisia that is very similar to the Bremen cabbage and pinkel: hearty, rather something for the cold season and as a social meal with beer and schnapps just as well suited as the big cabbage pot with the meat ingredients.
The bean of the beans is brown at Steffens. A light brown bush bean harvested very ripe in their own garden. In the attic, the fruit dries out together with the shell for weeks in late summer – an ancient method of preservation. It was also widespread in East Frisia to string the beans on long twine threads and then hang them up. The result with either method is on the spot: somewhat shriveled, dry beans in the pod.
If you want to make Updroegte beans, you need to start the day before; the dry beans need an entire night of soaking.
Cut the well washed beans in half with scissors at the beginning. Soak for one night and the following day do about twenty minutes. Drain, rinse one more time and
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