🇩🇪 Germany · Food
Dicke Bohnen mit Speck (Broad Beans with Bacon)
By eatmundo · July 6, 2026
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.
Ingredients
check them off as you prepareHow 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
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 butter and flour roux 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 a minute or two until light golden before adding liquid.
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