Here comes another of my absolute favorite salads when I visit a "Heuriger": Käferbohnensalat (Styrian Scarlet Runner Bean Salad).
With Styrian scarlet runner beans I especially like that their beautiful purple shells are a little harder than other beans, but the inside is even more soft and delicate.
If it's difficult for you to get some of these beautiful delicious beans, you can take kidney beans or similar red beans instead.
Dried beans or canned - conversion of the weight in recipe details
For this recipe I used canned beans. A box with ready cooked beans with 250g net weight equals about 100g dried beans.
Tips for preparation of dried beans
The runner beans are to be well washed first. The washed beans should be soaked for a few hours in warm water. Best overnight and with the three-fold amount of water.
Some websites write, that the soaking water should be used for cooking too, because then vitamins and minerals will be preserved better. (Site in German only) Other sources say that the use of fresh cooking water can help to digest the beans easier.
The scarlet runner beans should only be brought to boil only once, and then let be simmered softly on low heat. Salt should be added only at the end of cooking because the beans otherwise take much longer to cook.
Dried broad beans need about 1.5 hours until they are cooked.
Styrian Scarlet Runner Bean Salad
Zutaten
- 9 oz Scarlet Runner Beans {cooked 250g} {dried 3.5oz/100g}
- 3.5 oz sweet corn cooked {100g}
- ½ piece onions (or a very small one)
- 5 tbsp. pumpkin seed oil
- 5 tbsp. Herbal Vinegar or other light vinegar
- 5 tbsp. pumpkin seeds
- 1 tbsp. Oregano
- 1 tbsp. caraway seeds
- 1 tbsp. sugar
- salt
- pepper
- chives
Anleitung
- Prepare dried beans according to instructions (above in blog post). Canned beans: pour away water of the can and wash the beans well under running water.
- Chop the onion into thin rings.
- Mix vinegar, sugar, salt, pepper, caraway seeds and oregano with about ⅓ cup of water in the salad bowl, until everything has dissolved.
- Add onions, beans, corn, pumpkin seed oil and mix in. Garnish with pumpkin seeds.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Mai 23, 2016 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Essie meint
Under the section titled "Tips for preparation of dried beans" it says the beans should be steamed. I am pretty sure the correct culinary term is "simmered," because steaming the beans would require taking them out of the water and putting them into a double boiler. I tried this recipe the other day (simmering, not steaming, the beans) and it was quite good! Thanks for posting it!
wordpressadmin meint
Hi Essie, I'm happy that you liked my recipe;)
Thank you very much for the comment! Yes, simmering was what I wanted to say 😉 (I allready changed it)
(Sorry for the mistake...)
Sundar meint
Since the first time I ate Käferbohnensalat mit Kürbiskernöl I wanted to prepare it myself. I was searching for recipes. Finally I found your blog, the recipe is great, I tried and it came out really tasty. I hope to find more Steirische recipes here.
Vielen Dank!
wordpressadmin meint
Hi Sundar, thank you very much for your feedback! I will keep it in mind and post some more styrian recipes. I'm totally into Kaäferbohnen and Kürbiskernöl too 😉 Meanwhile, I only have this other recipe with Styrian ingredients online: http://www.vienna-sunday.kitchen/en/15-minutes-office-snack-styrian-pasta/ (It's pasta with Kürbiskernen and Kürbiskernöl...) Greetings, Angelika