{"id":14801,"date":"2021-04-19T05:16:45","date_gmt":"2021-04-19T04:16:45","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/19\/schpack-und-bohne-bacon-and-green-beans-typical-swiss\/"},"modified":"2024-10-23T10:59:09","modified_gmt":"2024-10-23T02:59:09","slug":"schpack-und-bohne-bacon-and-green-beans-typical-swiss","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/19\/schpack-und-bohne-bacon-and-green-beans-typical-swiss\/","title":{"rendered":"Schp\u00e4ck und Bohne – Bacon and green Beans – typical Swiss"},"content":{"rendered":"

Es gibt viele sehr bodenst\u00e4ndige Gerichte in der Schweiz, wie dieses Schp\u00e4ck und Bohne. Gerichte mit viel Gehalt und Kalorien. Das kommt daher, dass die Schweiz ein Land mit sehr viel Landwirtschaft war und grossteils noch ist. Ein Bauer steht sehr fr\u00fch auf um nach seinen Tieren zu sehen, K\u00fche zu melken oder auf die Weide zu treiben, Grass zu schneiden etc. Es gibt sehr viel zu tun auf einem Bauernhof. Sobald der Bauer fertig war, hatte er Hunger und kam zum Fr\u00fchst\u00fcck rein. Oft gab es dann R\u00f6sti mit Speck und Eiern, oder frisches Brot mit K\u00e4se und Wurst. Dann ging’s wieder an die Arbeit. Dadurch, dass es alles sehr starke k\u00f6rperliche Arbeit war, hatten die Bauern gar kein Problem, schlank und fit zu bleiben, wenn sie auch sehr deftig assen. So ist auch dieses Gericht, Schp\u00e4ck und Bohne kein Gericht schlechter Eltern, aber ich liebe es trotz der vielen Kalorien sehr! Auch dieses Rezept nimmt an der Kulinarischen Weltreise von Volkermampft<\/a> teil! Diesen Monat reisen wir ja in meine Schweiz!<\/p>\n

************<\/em><\/p>\n

There are many very down-to-earth dishes in Switzerland. Dishes with a lot of content and high calories. This is because Switzerland was -and largely still is- a country with a lot of agriculture. A farmer gets up very early to check on his animals, milk cows or drive them to pasture, cut grass, etc. There is a lot to do on a farm. As soon as the farmer finishes he is hungry and comes in for breakfast. Often there is hash browns (R\u00f6sti) with bacon and eggs, or fresh bread with cheese and sausage. Then he goes back to work. Because it is all very hard physical work, the farmers have no problem staying lean and fit, even if they eat very hearty. So this dish, Schp\u00e4ck und Bohne, is not a dish of bad parents either, but I love it very much despite the many calories! Again, this is an entry to the event of our Culinary World travel from Volkermampft<\/a>! This month we are in Switzerland!<\/em><\/p>\n\n\n

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1 St\u00fcck Kochspeck, ca 500 g
1 kg gr\u00fcne Bohnen
1 Zwiebel
2 Knoblauchzehen
500 ml Br\u00fche
20 g Butter
4 Kartoffeln
1 Liter Br\u00fche
Salz und Pfeffer<\/p>\n

Den Speck im Dampfkochtopf ca 40 Minuten kochen. Unterdessen die Zwiebel schneiden, den Knoblauch hacken und in der Butter and\u00fcnsten. Die Bohnen zugeben und mit d\u00fcnsten. Gut w\u00fcrzen! Dann die 500 ml Br\u00fche zugeben und ca 30 Minuten k\u00f6cheln lassen. Die Kartoffeln sch\u00e4len, halbieren und in 1 Liter Br\u00fche kochen bis sie weich sind. Den gekochten Speck aus dem Kochtopf nehmen und in mehrere St\u00fccke schneiden. Diese zu den Bohnen geben und kurz mitkochen. Speck und Bohnen mit den Kartoffeln servieren.<\/p>\n

************<\/p>\n

1 piece of cooking Bacon, approx. 500 g<\/em>
1 kg of green Beans<\/em>
1 Onion<\/em>
2 Garlic cloves<\/em>
500 ml Broth<\/em>
20 g Butter<\/em>
4 Potatoes<\/em>
1 liter Broth<\/em>
Salt and Pepper<\/em><\/p>\n

Cook the bacon in a pressure cooker for approx. 40 minutes. Cut the onion, chop the garlic and fry in the butter. Add the beans and season well. Now add the 500 ml broth, cover and let cook for 30 minutes. Peel the potatoes, cut them into big chunks and cook them in 1 liter broth until they are soft. Cut the cooked bacon into pieces and add to the beans, cook for another 10 minutes then serve with the cooked potatoes. <\/em><\/p>\n

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\"Schp\u00e4ck<\/figure>\n<\/div>\n\n
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\"Schp\u00e4ck<\/figure>\n<\/div>\n\n
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\"Schp\u00e4ck<\/figure>\n<\/div>\n\n\n

Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n

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\"Schp\u00e4ck<\/figure>\n<\/div>\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Es gibt viele sehr bodenst\u00e4ndige Gerichte in der Schweiz, wie dieses Schp\u00e4ck und Bohne. Gerichte mit viel Gehalt und Kalorien. Das kommt…<\/p>\n","protected":false},"author":5,"featured_media":161440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,409,1280,124,22,44,142,140,46,77,201,100],"tags":[410,127,26,50,83,203],"class_list":{"0":"post-14801","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-bohnen","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-potatoes","16":"category-garlic","17":"category-pork","18":"category-switzerland","19":"category-speck","20":"category-onion","21":"tag-beans","22":"tag-meat","23":"tag-gemuse","24":"tag-main-dish","25":"tag-switzerland","26":"tag-bacon","27":"post_format-post-format-gallery"},"yoast_head":"\nSchp\u00e4ck und Bohne - Bacon and green Beans - typical Swiss[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/04\/19\/schpack-und-bohne-bacon-and-green-beans-typical-swiss\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schp\u00e4ck und Bohne - Bacon and green Beans - typical Swiss\" \/>\n<meta property=\"og:description\" content=\"Es gibt viele sehr bodenst\u00e4ndige Gerichte in der Schweiz, wie dieses Schp\u00e4ck und Bohne. 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