Westphalia is a region of Germany that is located in the Northwest, and it is one of the three historic parts of the state of North Rhine-Westphalia. It used to be part of the Kingdom of Prussia from 1815 to 1918 and the Free State of Prussia from 1918 to 1946.
So after the war Westphalia merged with the Northern Rhineland, another former part of Prussia, to form the newly created state of North Rhine-Westphalia. In 1947, the state with its two historic parts was joined by a third one: Lippe, a former principality and free state.
The Westphalia White Beans Soup is a popular dish from that region. In the East of Westphalia they add even prunes to the soup and it is called “Bräbel”. You can use meat to the soup or not, depending on your taste. Mettwurst is very popular and is often used as an added ingredient. Happy Cooking!
Ingredients Westphalia White Beans Stew
350 g white beans, dried or canned
2 liter beef broth – How to make Beef Broth –
some summer savory or “Bohnenkraut” to taste – Find it here –
smoked ham, Cabanossi or Mettwurst (uncooked German sausage) – optional
1/2 celery root
2 bay leaves
marjoram to taste
salt, white pepper, nutmeg to taste
1 tbsp butter
2 tbsp chopped parsley
Cooking Instruction Westphalia White Beans Stew
- USING DRIED BEANS: Soak them the day before in plenty of water. Cook them in the broth with summer savory for 1 hour. Drain and wash canned beans.
- Peel potatoes and cut in cubes, celery root as well. Chop onion fine.
- Cut ham or sausages into smaller portions too.
- Heat oil and brown ham on high heat.
- Add onions to ham and all vegetable, saute for 2-3 min.
- Add all ingredients to the broth plus the bay leaves and add more broth if needed, everything should be covered well.
- Let cook for another 20-30 min.
- If you use canned beans add them 10 min before soup is done, the sausages (sliced or as whole) as well.
- Spice to taste with spices and herbs.
- Before your serve the stew add 2 tbsp chopped fresh parsley.