Gruene Bohnen German Green Beans Recipes

Steps:

• In a large skillet, melt butter and saute onions and mushrooms until very tender.
• Whisk in flour and sugar and vinegar until blended well.
• Add parsley, half-n-half, and reserved bean liquid and whisk until blended.
• Cook until slightly thickened over medium heat.
• Stir in beans and sour cream (if using) and cook until heated through and just started to bubble-but DO NOT BOIL.
• Remove from heat and sprinkle bacon on top.

Steps:

• Bring the water, beef bouillon, and butter to a boil in a large saucepan.
• Add the green beans and savory, making sure to loosely drape or tie the kitchen string to the handle of the pot so it does not burn and can easily be retrieved to remove the savory; cover and cook 10 - 15 minutes to desired tenderness.
• Remove savory, drain beans, and place in a serving dish.
• Garnish with parsley, if desired.

Steps:

• Fry the bacon in a large cast-iron skillet until crisp, then drain on paper towels, leaving the fat in the pan.
• Add the onion and cook until light golden and tender, then add the flour and stir, cooking for about 1 minute.
• Add the sugar, salt, pepper, bean liquid or water, and vinegar, stir, and bring to a rolling boil; Allow to boil for about 3 minutes to thicken the sauce. Add the bacon bits at this time.
• Add the green beans and cook until heated through, about 7--8 minutes.
• Transfer the beans and sauce to a serving bowl and top with crumbled bacon.

Steps:

• Clean the beans and snap into bite size length.
• Put beans into a Dutch oven type pot.
• Add enough water to just cover.
• Bring to a boil.
• Peel potatoes and dice.
• Add potatoes and savory.
• Cook till beans and potatoes are cooked.
• Melt butter in frying pan.
• Add flour to butter and make roux about the color of chocolate milk.
• Add roux to soup.
• Season with salt and white pepper to taste.
• Add heated polish sausage, if you like.

Steps:

• In a large heavy skillet (I use my large cast iron pan or Le Creuset) over medium heat, cook the bacon and onion,stirring often, until bacon is lightly browned and the onion is softened (about 15 to 20 minutes).
• In a large measuring cup, stir the flour into the reserved liquid (or 1 1/2 cups water), whisking briskly with a fork until smooth.
• Pour the flour mixture all at once into the bacon and onion mixture; use a wire whisk and whisk briskly to combine. Use a wooden spoon to gently scrape browned bits from bottom of pan and incorporate them into the sauce.
• Cook and stir constantly (I use a wire whisk or wooden spoon) over medium-high heat until mixture comes to a boil. When mixture comes to a boil, continue to cook and stir on medium-high heat for 3 minutes more (at this stage you may want to add a touch more of water or flour, depending on how thick you want the sauce to be).
• Add the green beans, lemon zest, salt and pepper, and the fresh parsley (except one tablespoon snipped parsley, for garnish); stir to combine. Reduce heat to medium, stir occasionally until beans are hot (8 to 10 minutes).
• Remove from heat. Finish with a squeeze of fresh lemon juice and garnish with snipped parsley. Serve immediately.
• If making beans ahead, to serve later:.
• At this point, spoon hot bean mixture into a 1 1/2 to 2-quart size casserole dish; let cool slightly then cover and refrigerate. About 1 hour prior to serving, remove from fridge and let sit at room temp for 15 to 30 minutes. Place the covered casserole into a preheated 350 degree F oven for 30 to 40 minutes, until hot. Garnish with snipped parsley and serve hot.