Kenya beans are the fine relatives of the native green beans. They are well suited as a side dish, sometimes even wrapped with bacon slices.

Before use, they are cut and thus brought to the same length. The sections are saved for vegetable stock.

Required material:

  • cutting board
  • chef's knife
  • Sufficiently sized pot


  • wash beans
  • In a large enough pot, bring water with salt (8 g/l) to a boil
  • Bundle the beans so that all the ends are on . . .