Recipe: Sweet & Sour Bush Beans with Rose Pepper

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A combination of sweet and sour with a hint of pink pepper, make this recipe an exciting and interesting taste experience. If you have simply cooked bush beans before, you must try this fancy recipe. Recipe from Carmen Baumann, The Good Mood

What you need:

  • 600 g fresh bush beans
  • 500 ml apple cider vinegar (5 % acidity)
  • 500 ml water
  • 60-100g palm sugar
  • 1 1/2 tsp salt
  • 2-3 bay leaves
  • 2 cloves of garlic, sliced
  • 1 red onion, minced

Add directly into the jar:

  • 1-2 tsp rose pepper
  • 1-2 tsp black pepper
  • 2-3 tbsp cherries​​​​​​​
  • 3-4 bay leaves

How to:

  1. Wash and trim the stem ends of your beans.
  2. Blanch them in salty water for 3’ before you pour off the water and rinse the beans with cold water to stop the cooking process.
  3. For the sweet & sour broth combine water, vinegar, water, sugar, salt, onion, garlic, and the bay leaves and let it boil for 10’.
  4. Add the rose pepper, the black pepper, and the bay leaves to the jars.
  5. Layer the blanched beans as tightly as possible in the jars.
  6. Pour the boiling brew into the jars and close the lid tightly.
  7. To preserve them, place the jars upright in a pot with water. The lid has to be covered.
  8. Start to heat the water and set the timer for 60‘, after the water starts boiling.
  9. Let the glasses cool off in the pot before they can be stored.

Serve it:

Let it rest for 3-4 days to let the flavours evolve. It can be stored for up to 5 months.

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