Western European Bean Dishes

• (OWK) Luard: The Old World Kitchen: The Rich Tradition of European Peasant Cooking
• (CBSS) Bernard Clayton: The Complete Book of Soups and Stews

Austria

Austria

• Specklinsen mit Knödel (🔗1 🔗2)

Styria

• Käferbohnen (🔗1 🔗2)

Germany

• (TGC) Schuhbeck: The German Cookbook
• Linsensuppe (lentil and sausage stew) (TGC, 🔗1)
• Mixed beans (lima, kidney, runner) (TGC)

Bremen

• Pluckte Finken (white beans, apples, bacon) (TGC, 🔗1)

North Rhine-Westphalia

• Westfälisches blindhuhn (white beans, green runner beans, bacon, apples, pears) (TGC, 🔗1)
• Rheinische Dicke Bohnen Eintöpfe (fresh fava, bacon) (TGC, 1, 2)

Baden-Württemberg

• Linsen mit Spätzle (lentils with spätzle) (TGC, 🔗1)

Thuringia

• Schnippelsuppe (white beans, ham bone, green beans) (CBSS)

Netherlands

• Bruine bonensoep (ADC, OWK, 1, 2)
• Curry Soup (leftover Bruine bonensoep with curry powder) (ADC)
• Erwtensoep (split pea soup) (ADC, 🔗1)
• Bruine bonen (brown beans, bacon, onions) (ADC, 🔗1)

Switzerland

• Cream of split pea soup (NBSS)

England

• Pease pudding (OWK)
• Beans on toast (🔗1 🔗2)

Channel Islands

• Guernsey bean jar (🔗1 🔗2)

Lancashire

• Parched peas (🔗1)