Styrian runner bean PDO dried 1000g

The Bäcksteffls have been cultivating Styrian runner beans in their fields for almost 20 years. Together with the corn as a climbing aid, they thrive from May to the end of November. A summer that isn't too hot would be an advantage because they don't like sweating and prefer a humid, warm climate. After harvesting, the protein bomb is dried, cleaned and hand-picked. That's why the dried runner bean should be soaked in three times the amount of water for 12-14 hours (preferably overnight). In the swollen state it is boiled for approx. 1.5 hours and salted in the broth. When it has reached the desired soft consistency, drain briefly under running water. The versatile runner bean can be used in spreads, salads, dumplings and much more. be prepared!