Savory Bacon Runner Bean Mash Recipe

Stamppot is a beloved Dutch tradition, designed to keep families warm during cold Northern European winters. This runner bean variation, or snijbonen stamppot, was originally created to make the most of late-summer bean harvests. It is traditionally served on rainy evenings alongside a juicy smoked sausage or simply enjoyed on its own with plenty of gravy.

Ingredients

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2 lbs Yukon Gold potatoes, peeled and chopped1 lb runner beans, trimmed and thinly sliced diagonally6 oz thick-cut bacon, diced1/4 cup whole milk, warmed3 tbsp unsalted butter, softened1/4 tsp freshly grated nutmeg Salt and freshly ground black pepper to taste

Instructions

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1

Place the chopped potatoes in a large pot and cover with cold salted water by about an inch. Bring to a boil over high heat, then reduce to a medium simmer and cook for 15 minutes until almost tender.

2

While the potatoes cook, heat a medium skillet over medium heat and add the diced bacon. Fry for 6 to 8 minutes, stirring occasionally, until the bacon is crispy and golden brown, then remove with a slotted spoon and drain on paper towels, reserving the bacon fat.

3

Add the sliced runner beans directly into the pot with the simmering potatoes during the last 5 minutes of cooking time. Cook until both the potatoes are fork-tender and the beans are bright green and tender-crisp.

4

Drain the potatoes and runner beans thoroughly in a colander, then return them to the warm pot off the heat to let any remaining moisture steam off for 1 minute.

5

Add the warmed milk, softened butter, nutmeg, and 1 tablespoon of the reserved bacon fat to the pot. Use a potato masher to mash everything together until creamy but still slightly chunky, leaving some texture from the beans.

6

Fold in most of the crispy bacon, reserving a small handful for garnish, and season with salt and black pepper to taste. Spoon the warm mash into serving bowls, top with the remaining bacon, and serve immediately.

Tips

• Slice the runner beans very thinly and diagonally to mimic the traditional Dutch style, which ensures they cook quickly and blend evenly into the mash.
• Do not over-mash the potatoes; using a hand masher rather than a hand mixer preserves the rustic, hearty texture essential for a good stamppot.
• Save a splash of the potato cooking water before draining just in case you need to loosen the mash texture later.

Substitutions

• Swap runner beans for green beans or flat beans — they offer a very similar flavor and texture when sliced thinly.
• Swap bacon for smoked tofu cubes — sauté them in olive oil with a pinch of smoked paprika to keep the dish vegetarian while retaining that smoky depth.
• Swap whole milk and butter for unsweetened almond milk and olive oil — this creates a lighter, dairy-free version of the mash.

Storage

Store any leftover runner bean mash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, stirring in a splash of milk or water to restore the creamy texture. Avoid freezing this dish, as the potatoes can become watery and grainy when thawed.

FAQs

Can I make this runner bean mash ahead of time?

Yes, you can prepare the mash up to a day in advance and store it in the fridge. Reheat it on the stove with a splash of milk, and stir in the crispy bacon just before serving to keep it crunchy.

What are runner beans called in North America?

In North America, runner beans are often sold simply as scarlet runner beans or flat green beans. Romano beans make an excellent alternative if you cannot find true runner beans.

Do I have to peel the potatoes for this recipe?

While peeling Yukon Gold potatoes yields the traditional creamy texture, you can leave the skins on for a more rustic, fiber-rich variation.