Beans and spätzle might not be the first combination you think of when considering dinner options, but this meal is a delightful fusion of hearty and nutritious elements that are both satisfying and easy to prepare. Perfect for a cozy family dinner or a meal prep session, this dish combines the robustness of beans with the light, fluffy texture of spätzle. Here's how you can master this dish in just five simple steps.
Ingredients You’ll Need
Before we dive into the steps, let’s gather our ingredients:
- 1 cup dried beans (navy or cannellini work great)
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- Salt to taste
- Water
- Olive oil or butter for frying
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Parmesan cheese (optional)
Step 1: Prepare the Beans
Start with the beans, as they will take the longest to cook:
- Rinse the beans under cold water to remove any dirt or dust.
- Soak the beans in a large bowl of water for at least 6 hours or overnight. This makes them much quicker to cook.
- Drain and rinse the beans after soaking. Place them in a large pot with fresh water (ensure there’s at least 2 inches of water above the beans). Bring to a boil, then simmer gently for about 1 to 1.5 hours until tender.
🌟 Note: Soaking beans can significantly reduce cooking time and help digestibility by breaking down some of the hard-to-digest sugars.
Step 2: Making Spätzle Dough
While the beans are cooking, prepare the spätzle:
- In a bowl, combine flour and a pinch of salt.
- Make a well in the center, crack in the eggs, and pour in the milk. Mix until you have a smooth, sticky dough. If it’s too dry, add a bit more milk; if too wet, add more flour.
- Let the dough rest for about 10 minutes.
Step 3: Cooking Spätzle
Once the dough has rested, it’s time to make your spätzle:
- Bring a large pot of salted water to a boil.
- Using a spätzle maker or a colander, push the dough through to create small dumplings. If you don’t have a spätzle maker, simply drop the dough by small spoonfuls into the water.
- When they float to the top, they’re done, which usually takes about 2-3 minutes. Use a slotted spoon to transfer them to a bowl.
- Rinse with cold water to stop the cooking process and set aside.
Step 4: Flavoring Your Dish
Now, to bring this dish together:
- In a frying pan, heat some olive oil or melt butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the cooked beans to the pan, seasoning with salt. Let them cook for another 5-10 minutes to absorb the flavors.
- Introduce the spätzle to the pan, mixing well with the beans and onions. Allow everything to heat through for a few minutes.
Step 5: Serving the Dish
To serve this delicious meal:
- Plate the beans and spätzle, ensuring a good mix of both on each plate.
- Garnish with chopped fresh parsley for a pop of color and added flavor.
- Optionally, sprinkle some grated Parmesan cheese on top for an extra layer of taste.
To wrap up, creating beans and spätzle is not only about making a hearty meal but also about embracing the simplicity and nutrition of two different cultures. With the right preparation, this dish can quickly become a staple in your home, offering both comfort and nutrition. The key points to remember include soaking the beans for improved cooking and digestibility, the careful balance of ingredients in the spätzle dough, and ensuring both components blend seamlessly during the final cooking stage.
Can I use canned beans instead of dried beans?
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Yes, canned beans can be a time-saving alternative. Just make sure to drain and rinse them to reduce sodium content and then proceed to step 4 in the recipe.
What if I don’t have a spätzle maker?
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You can still make spätzle by using a colander with larger holes or simply dropping the dough by small spoonfuls into the boiling water. It might not be as uniform, but it will still taste great.
How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the spätzle.
