By eatmundo · July 6, 2026
🇩🇪AI-generated imageSame ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Dicke Bohnen mit Speck (Broad Beans with Bacon). The percentage is the share of ingredients the two recipes have in common.
Buckwheat with Wild MushroomsIn Poland · same ingredients57%
Kasza Gryczana ze SkwarkamiIn Poland · same ingredients57%
Corned Beef HashIn the United Kingdom · same ingredients53%
A hearty and comforting North German specialty, this dish features tender broad beans simmered with savory smoked bacon and aromatic herbs. It's a true taste of rustic German cuisine, perfect for a satisfying meal.
According to eatmundo's ingredient comparison, the closest dish to Dicke Bohnen mit Speck from another cuisine is Buckwheat with Wild Mushrooms (Poland): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large pot or deep skillet, render 150g diced smoked bacon over medium heat until crispy, about 5-7 minutes. Once golden and fragrant, remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 2
Add 1 finely chopped medium onion to the bacon fat in the pan. Sauté over medium-low heat until softened and translucent, about 5 minutes. Take care not to brown the onion, as we want its sweetness to shine.
- 3
Stir in 1 tablespoon of flour with the onions and cook for 1 minute, creating a roux. This will help thicken our sauce beautifully later on.
- 4
Pour in 200ml of vegetable broth, stirring constantly to prevent lumps. Add 800g of broad beans (if frozen, no need to thaw) and 1 teaspoon of dried savory. Bring the mixture to a gentle simmer.
- 5
Cover the pot and let the beans cook for 10-15 minutes, or until tender. Cooking time may vary slightly depending on whether your beans are fresh or frozen. Taste a bean to check for desired tenderness.
- 6
Season the broad beans generously with salt and pepper to your preference. Remember the bacon is salty, so adjust accordingly. Stir in 2 tablespoons of butter for richness, allowing it to melt into the sauce.
- 7
Return the crispy bacon bits to the pot and gently fold them into the beans. Just before serving, sprinkle with 2 tablespoons of freshly chopped parsley for a burst of fresh flavor and vibrant color.
- 8
Serve the Dicke Bohnen mit Speck hot as a standalone dish or alongside boiled potatoes and a good crusty bread. Enjoy the warmth and robust flavors of this traditional German comfort food!
Frequently Asked Questions
What is Dicke Bohnen mit Speck?
Dicke Bohnen mit Speck is a German vegetable dish consisting of broad beans cooked with bacon, onions, and fresh herbs in a roux. It is typically served as a hearty main course or a substantial side dish, particularly during the summer harvest season.
Should I use fresh, frozen, or canned broad beans for Dicke Bohnen mit Speck, and how do I prepare fresh ones?
While frozen broad beans are convenient, fresh ones offer the best flavor and texture; blanch and then peel the outer skin from fresh broad beans for optimal tenderness. Canned broad beans can be used in a pinch but may lack the desired texture.
What type of bacon is traditional for Dicke Bohnen mit Speck, and how crispy should it be cooked?
Traditionally, smoked streaky bacon (Frühstücksspeck or Bauchspeck) is used, cut into small cubes. Cook it until it's rendered its fat and is nicely browned and crispy, as this provides a key textural contrast and flavor base for the dish.
Is fresh or dried savory preferred for this dish, and can I substitute it if I don't have any?
Fresh savory offers a more potent, aromatic flavor, but dried savory is a good substitute; use about one-third the amount of dried if the recipe calls for fresh. While savory is a traditional herb for broad beans, you can substitute with a pinch of thyme or marjoram if absolutely necessary, though the flavor profile will differ slightly.
How do I ensure the sauce for Dicke Bohnen mit Speck reaches the correct consistency, and what's a common mistake to avoid?
The sauce should be creamy but not overly thick, achieved by using a roux of bacon fat and flour combined with vegetable broth. A common mistake is not cooking the flour enough in the roux, which can lead to a raw flour taste; cook it for 1 minute before adding liquid.
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