Ingredients for the Burgenland bean Sterz
- 500 g quail beans
- 1.5 kg coarse-grained flour
- approx. 1⁄2 tsp salt
- 60 g lard or clarified butter
- 2 bay leaves
- Pinch of marjoram
Burgenland bean Sterz
Bean Sterz is the soul food of Burgenland. From simple Bohnensterz to Heidensterz with buckwheat flour, enjoyed with cucumber salad, cream soup, coffee, apple sauce or milk... whatever you choose, Sterz brings back childhood memories.
This recipe comes from the Urlioma of Ingrid Krutzler, who upholds the Sterz tradition in her gourmet inn in Heiligenbrunn, which is also famous for its Uhudler cellar lane.
Preparation of the Burgenland bean Sterz
Soak the beans in water a day before cooking. On the day of preparation, boil the soaked beans in lightly salted water with the bay leaves until soft. Salt the flour and fry it without fat in a hot pan, stirring constantly, until all the moisture has disappeared from the flour and it begins to smell nutty. Heat the lard. Ladle the beans and their cooking water into the flour, stirring constantly. The bean water should penetrate the dry flour little by little until the sterz becomes lumpy. Caution: When adding the bean water, make sure that it does not become too sticky. Finally, pour the heated pork lard onto the bean sterz and stir in, then add the quail beans. Season with a pinch of marjoram and serve with a cream of bean soup.
