The Loipersbacher Rindsuppe bean (Phaseolus vulgaris var. vulgaris, Reiserbohne) has a yellow-greenish base color with no navel markings. It is small, oval to slightly capped in shape, and grows in slightly curved pods. The bean’s flavor is described as beany, yolk-like, and mildly spicy.
This variety, known as the "beef soup bean," is traditionally cultivated in the hilly border region of Burgenland-Hungary, particularly around Ödenburg. It was originally collected in Loipersbach, Burgenland. The beans are harvested in late summer and are classified as dry beans, with inedible pods. They grow in a manner similar to rice beans.
Many beans include the word "soup" in their name due to their use in cooking. The Loipersbacher Rindsuppe bean was historically cultivated in what is now Burgenland, specifically in Loipersbach, a predominantly Protestant German-speaking community in Hungary at the time. The name refers to its ability to impart a yellow-brownish color to soups, similar to beef broth. By 2017, knowledge of this variety was largely limited to individuals over 90 years old.
There is no recorded traditional recipe for this bean, but it can be added to any clear vegetable soup to achieve a deep, rich color. It can also be used in beef soup itself to enhance its broth-like hue. To do so, the beans are added along with the soup vegetables and can be strained out after cooking, just like the vegetables.
The Loipersbacher Rindsuppe bean is not commercially available and was only known to the oldest generation. Of the few preserved seed donations, only a small number remained viable. According to those who once grew it, the variety was once popular. Efforts to protect and preserve it are highly desirable, not only for its unique coloring properties but also for its historical significance.
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