Slow Food Slow Food Donate Slow Food Join Us
Slow Food Foundation for Biodiversity Onlus

Press Area  |  Italian  Italian


Slow Food Presidia

« Back to the Map

Swiss Dried Green Bean - Slow Food Presidia

Swiss Dried Green Bean


In German Switzerland, drying fruit and vegetables has always been a widely used preservation method, particularly during the Second World War when every piece of arable land was planted to provide sufficient food for the population. Apples, pears, wild fruit, potatoes, beans and green beans were harvested while still hard, cleaned, boiled and dried to provide a nutritious supply of protein and minerals for the winter.
Until the mid-20th century potatoes were the most common vegetable, but in the 1950s protein and mineral rich green beans regained popularity. Particularly in the German-speaking cantons of Berne, Basel, Zurich, Solothurn, Schwyz and St Gallen, it was customary to harvest green beans and transform them into dörrbohnen (dried beans).
Preparing dörrbohnen is simple and involves gentle drying at temperatures below 30°C. When dried the beans can be stored for as long as two years and have to be soaked for a few hours before cooking.
This traditional and natural preservation method enables tasty nutritious meals to be prepared at any time of the year. Consumption of dörrbohnen is found in all types of central and northern Swiss cuisine, whether humble soup dishes or the more refined Bernerplatte, containing various stewed beef and pork cuts or sausages, served with boiled vegetables such as potatoes and carrots, cabbage and green beans.

The recent industrialization of the drying process and introduction of higher-yield foreign hybrids have put the survival of this old tradition at risk.
The Presidium brings together a group of producers-three involved with growing and two with drying-who exclusively grow native varieties of green beans (such as Berner Landfrau, Saxa, Limka and Victoire) using organic methods and dry them in small artisan workshops.
The Dörrbohnen Presidium has been formed to preserve the native bean varieties, promote artisan drying of the product and thereby protect the authenticity of the traditional regional recipes.

Production Area
Cantons of Berne, Basel, Zurich, Solothurn, Schwyz, St Gallen (German Switzerland)

Presidium supported by
Coop Schweiz
Steinmann Joseph
6260 Reiden
Erni Beat
6265 Roggliswi

Achermann Thomas
6263 Richenthal

Geiser Adolf
6265 roggliswi

Richard Gerhard
4923 Wynau

Foundation Mansio

Biomanufkatur Grünboden
Frühauf Urs und Christine
6264 Pfaffnau
tel. +41 0627541562

of Roland and Monika Kauderer
Steinebrunn, Olmishausen
tel. +41 71 4700123
fax. +41 71 4700124
Presidium coordinator
Frühauf Urs und Christine
tel. +41 0627541562

Slow Food Presidium coordinator
Giuseppe Domeniconi
tel. +41 562228915


Slow Food Foundation for Biodiversity Onlus | Partners Regione Toscana Regione del Veneto

Slow Food - P.IVA 91008360041 - All rights reserved

Powered by blulab