Burgenland “Bohnensterz”
Recipe of the region Southern Burgenland
Ingredients for the Burgenland “Bohnensterz”
500 g quail beans
1.5 kg flour
approx. 1⁄2 tsp salt
60 g lard or clarified butter
2 bay leaves
(pinch of marjoram)
Burgenland “Bohnensterz”
“Bohnensterz” is the soul food of the Burgenland. From the simple “Bohnensterz” to “Heidensterz” made with buckwheat flour, it can be enjoyed with cucumber salad, creamed soup, coffee, apple compote or milk… whatever you choose, you’re guaranteed to awaken childhood memories.
This recipe comes from Ingrid Krutzler’s great grandma, who is continuing with the “Sterz“ tradition in her guesthouse in Heiligenbrunn, which is also famous for its Uhudler cellar lane.
Recipe of the region Southern Burgenland »
Preparation of Burgenland “Bohnensterz”
Soak the beans in water one day before cooking. On the day of preparation, cook the beans in slightly salted water together with the bay leaves until soft. Season the flour with salt and heat gently without any fat. Fry in a hot pan while stirring constantly until all the moisture has gone from the flour and it starts to smell of nuts. Melt the lard. Add ladles of the beans and cooking water to the flour while stirring continually. The bean water should gradually penetrate the dry flour until the “Sterz” becomes a bit lumpy. Caution: when adding the bean water be careful that it doesn’t become too runny.
At the end, pour the melted lard over the “Bohnensterz”, stir it in and then add the pinto beans. Season with a pinch of marjoram and serve with a creamed bean soup.
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