Grandma’s Beetle Bean salad with Styrian Gold PSO

Grandma’s Beetle Bean salad with Styrian Gold PSO

Servings : 6


  • 250 g beetle beans
  • 4 bay leaves
  • 4 tbsp cider vinegar
  • 1 tablespoon sugar
  • 1 pinch of salt
  • freshly ground black pepper
  • Juice of half a lemon
  • 1 tablespoon Dijon mustard
  • 100 ml of cold beef broth (beef broth)
  • 10 Table spoons Styrian Gold Pumpkin Seed Oil
  • 1 large red onion, quartered and thinly sliced
  • 1 tablespoon finely chopped fresh savory

Preparation:   Prep: 30 min      Cooking time:1 hr        Rest time: 1 day, soaking

  1. Wash the runner beans, place them in a bowl and cover completely with water. Cover and soak overnight.
  2. The next day, drain the soaked beans and rinse with cold water. Put beans and bay leaves in a large saucepan. All (unsalted). Add water so that the beans are covered. About 30 to 40 minutes to cook and bring to simmer over medium heat until al dente.
  3. In a small bowl mix vinegar, sugar, salt, pepper, lemon juice and mustard well. Then let run in beef broth and oil, stir slowly and firmly, thus producing an emulsion.
  4. Drain the cooked beans, drain well and still hot in a large bowl. Let cool slightly, then pour over the marinade and toss in the red onion and the savory.
  5. Cover and marinate at least 30 minutes. If necessary, season again with salt and pepper and maybe a little sugar.

Tip: Beans must always be cooked in unsalted water.