IngredientsSpices
Bohnenkrautsummer savory
Satureja hortensis, in the same family as thyme and marjoram. Narrow leaves, upright growth, an annual.
The taste is peppery and resinous, very near thyme but sharper in the finish.
Im Topfin the pot
A sprig goes into the water with the green beans as soon as they go on. It seasons the bean from inside and makes it easier to digest.
It also works in bean stew, lentils and pea soup. Dried, it loses little; one of the few herbs that take drying well.
In Mexikoin Mexico
It is called ajedrea and it does turn up if you ask by name. Spice shops carry it dried, otherwise Mercado Libre.
Green beans are everywhere here, so the pairing works the moment you have the herb in the house.
Ersatzwhat to use
Thyme plus a little freshly ground pepper gets close. Thyme brings the resin, pepper the edge.
One sprig of thyme per pot is enough. More and the beans taste medicinal.