Speck Und Bona Ham and Green Beans
Delight in the rustic charm of “Speck Und Bona Ham and Green Beans,” a hearty and flavor-packed dish that celebrates fresh, simple ingredients. This German-inspired recipe pairs tender green beans with smoky, golden-browned speck or ham, all simmered in a fragrant medley of garlic, onion, and chicken broth. Enriched with a touch of white wine vinegar for brightness and finished with vibrant fresh parsley, this dish offers the perfect balance of savory and tangy flavors. Ready in just 40 minutes, it’s an effortless yet elegant side dish or light main course that’s perfect for weeknight meals or special occasions. Whether it’s the crispy ham bits or the buttery, well-seasoned beans that win you over, this comforting classic is sure to make your taste buds sing.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 200 grams smoked ham or speck
- 1 medium yellow onion
- 2 cloves garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 250 milliliters chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon white wine vinegar
- 1 tablespoon fresh parsley
Instructions
Wash the green beans and trim the ends. Cut them in half if they are long, and set aside.
Dice the smoked ham or speck into small cubes. Finely chop the onion. Mince the garlic cloves.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the diced ham or speck to the pan and cook for 3-4 minutes until the edges are golden and slightly crispy. Remove with a slotted spoon and set aside.
In the same pan, add the remaining 1 tablespoon of butter and sauté the chopped onion for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the green beans to the pan and season with salt and black pepper. Stir to coat the beans in the butter and aromatics.
Pour in the chicken broth. Bring to a gentle simmer, cover the pan, and cook the beans for 10-12 minutes, stirring occasionally, until they are tender but still slightly crisp.
Uncover the pan and let any excess liquid reduce for about 2 minutes. Stir the cooked ham back into the pan.
Drizzle the dish with white wine vinegar and stir to combine. Taste and adjust seasoning if needed.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5388 mg | 234% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
