Rosalia Rot-Weiß Gescheckte
The name of the Rosalia Rot-Weiß Gescheckte (Phaseolus vulgaris var. nanus) bean variety refers to its distinctive pattern and originates from Loipersbach in Burgenland. It was presumably cultivated throughout the area surrounding the old town of Ödenburg, as many respondents recognized it. Traditionally, the dried beans were removed from their pods by breaking them open in a cloth and then sifting them in the wind to separate the beans from the chaff.
All donors confirmed that this variety has been cultivated for several generations. For instance, 80-year-old Mrs. Tschürtz recalled, “My mother already grew the bean.”
This bean is particularly popular for making bean strudel due to its delicate, chestnut-like flavor. For the strudel dough, 300g of plain wheat flour, 170g of warm water, 40g of oil, and a pinch of salt are combined, kneaded well, and left to rest for about 30 minutes. The dough is then rolled out very thinly on a floured cloth and carefully stretched with the back of a floured hand until it becomes slightly transparent. For the filling, 300g of "Rosalia Red-White Spotted" beans are soaked overnight. The next day, the soaking water is discarded, and the beans are boiled in fresh water for about 30 minutes until soft, then roughly mashed. The mashed beans are mixed with a tablespoon of butter and an egg, then seasoned to taste. For a sweeter version, the bean mixture can be lightly seasoned with salt and pepper. The mixture is spread over the dough along with cream and a sprinkling of breadcrumbs. The strudel is then rolled up, with the ends folded in, brushed with a beaten egg, and baked at 180°C for 45 minutes.
This is a well-loved and widely grown bean variety with a delicate flavor. However, it is not available commercially and is produced only for home use. As a part of the region’s agricultural heritage, it represents not only a traditional ingredient but also the knowledge and culinary practices passed down through generations. Ensuring its survival is essential for preserving both biodiversity and cultural history. Efforts should be made to reintroduce it into home gardens, promote its use in traditional cooking, and document its historical significance. By safeguarding this heirloom variety, future generations can continue to enjoy its unique qualities and maintain a connection to the culinary traditions of Burgenland and Ödenburg.
Back to the archive >
