Tuesday: Schnibbelbohnen

Schnibbelbohnen are green beans that have been thinly sliced lengthwise and then fermented like sauerkraut. I hadn't cooked with them before, but they seemed straightforward enough.

Cook a diced onion in rapeseed oil until it softens. Add rinsed and drained Schnibbelbohnen, a splash of water, top with a saucisson vaudoise, cover and simmer for 30 minutes. Serve with the sliced sausage.

To accompany this we had rice and some zucchini cooked with olive oil, garlic, and thyme.

Very nice food, definitely inspiring enough to try a "real" Schnibbelbohnen recipe.