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In July, I was dealing with a pea jungle. Now it’s a pole bean jungle. It’s a scavenger hunt every time I go to pick beans. Lesson learned for next year: give them taller stakes. I’d also plant them somewhere they can’t put a choke-hold on the smaller plants growing in the same bed.

Regardless, there are lots of beans! What to do with them all?

Green beans

Green beans, lots of them. I’ve picked at least two piles like this!

When I was growing up, Bohnen and Speck (green beans and bacon) would appear on the dinner table as of mid-August, when the beans were ready to pick and the tomatoes ripening. I haven’t found a cookbook recipe for Bohnen and Speck, but this one-pot meal is firmly anchored in the Swiss home-cooking repertoire. The recipe probably has as many variations as there are Swiss dialects; the one below is from my mom. I’ve respectfully renamed it “Swiss Summer Stew.”

Recipe: Swiss Summer Stew (Green Beans and Bacon)

This is one of those recipes that doesn’t require precise quantities, so I’m not going to give any either!

Swiss Summer Stew (green beans and bacon)

onion, chopped
garlic, minced
green beans, topped and tailed
tomatoes, halved/quartered depending on size
hot pepper (optional)
smoked bacon, or any other smoked meat (I’ve tried bacon from several good butchers in Ottawa and beyond. My favourite is the double smoked bacon from Saslove’s)
summer savory
potatoes (1-3 per person, depending on size), halved/quartered depending on size

Saute onion and garlic over medium heat in a Creuset(-like) pot with a lid (or pressure cooker) until translucent. Run the beans quickly under water and add them to the pot. Toss them with the onions and garlic. Heat for several minutes before mixing in the savory and hot pepper (if using, leave whole). Place the tomatoes, potatoes and piece of bacon on top of beans. Season with salt and pepper. Cover with the lid and turn the heat down to medium-low/low.

The tomatoes should generate enough liquid to prevent sticking and burning, but check periodically to make sure. If the pot is dry, add a little water and make sure the heat is on low. Cook 45-60 minutes until beans are meltingly tender (if using a pressure cooker, adjust cooking times according to pressure cooker guidelines).

En Guete!

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