Bouneschlupp Tartine
About Bouneschlupp Tartine
Bouneschlupp is a traditional green bean soup from Luxembourg, often served with potatoes and smoked bacon. The name itself comes from the Luxembourgish word for beans: "Bounen". This hearty dish is beloved in Luxembourg for its comforting qualities and rustic flavors. By transforming this classic recipe into a tartine, we embrace the rich ingredients while giving it a modern and manageable twist for an open-faced sandwich delight.
History of the Dish
The history of Bouneschlupp is deeply tied to the rural traditions of Luxembourg. This dish has been a staple in local homes for centuries, using ingredients that were readily available and inexpensive. Over time, Bouneschlupp has evolved, with variations that include different meats and seasoning; however, the essence of the dish remains the same—simple, hearty, and full of flavor. Today, Bouneschlupp takes a new form in this tartine, maintaining its traditional roots while offering a contemporary culinary experience.
Ingredients
- Green Beans - 200g
- Potatoes - 150g
- Smoked Bacon - 100g
- Onion - 1 medium, finely chopped
- Garlic - 2 cloves, minced
- Butter - 50g
- Chicken Stock - 250ml
- Cream - 50ml
- Thyme - 1 tsp, fresh
- Rustic Bread - 4 slices
- Salt - to taste
- Black Pepper - to taste
- Olive Oil - for drizzling
Preparation
Step 1: Preparing Ingredients
Begin by washing and trimming the green beans. Cut them into bite-sized pieces. Peel and cube the potatoes into small, even pieces to ensure they cook uniformly. Chop the onion finely and mince the garlic.
Step 2: Cooking the Toppings
In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, followed by the garlic until fragrant. Introduce the smoked bacon, cooking until crispy. Stir in the green beans and potatoes and cook for a few minutes, allowing them to soak up the flavors.
Step 3: Simmering the Mixture
Pour in the chicken stock and bring to a boil. Lower the heat to a simmer, covering the skillet, and cook until the potatoes are tender, approximately 15 minutes. Stir in the cream and thyme, and simmer for another 5 minutes. Season with salt and black pepper to taste.
Assembling the Tartine
Step 4: Preparing the Bread
While the topping mixture simmers, prepare the bread. Lightly drizzle with olive oil and toast until golden brown. This will provide a crunchy base for the flavorful topping.
Step 5: Building the Tartine
Arrange the toasted slices of bread on serving plates. Generously spoon the Bouneschlupp mixture onto each slice, ensuring each tartine is well-covered with a balanced ratio of green beans and potatoes along with crispy bacon.
Enjoying Your Bouneschlupp Tartine
These tartines are best served warm. Consider pairing with a light side salad or a crisp white wine to complement the richness of the dish. This recipe is perfect for a hearty lunch or a simple dinner that pays homage to Luxembourgish culinary traditions while offering a unique, modern experience.