GREEN BEANS GERMAN STYLE
My mother-in-law introduced me to this quick down-home dish almost 50 years ago when I was a new bride. The tender green beans are topped with diced bacon and a classic sweet-sour glaze. Guests always ask for the recipe. -Vivian Steers, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. In the same skillet, saute onion in drippings until tender., In a small bowl, combine the cornstarch, salt, mustard and water until smooth. Stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat thought. Sprinkle with bacon.
Nutrition Facts : Calories 160 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 280mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein.
GERMAN-STYLE BACON GREEN BEANS
Make and share this German-Style Bacon Green Beans recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place beans in a saucepan and cover with water; bring to a boil.
- Reduce heat; cover and cook for 15-20 minutes or until tender.
- Meanwhile, in a skillet, cook bacon until crisp.
- Remove bacon and set aside.
- Saute onion in drippings until tender; remove with a slotted spoon.
- Drain beans; return to pan.
- Add onion, 1 tablespoon drippings, salt and pepper; heat through.
- Crumble the bacon; add to the beans and toss.
- Serve immediately.
TANGY BACON GREEN BEANS
My grandmother's Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.
Nutrition Facts : Calories 173 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 483mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
GERMAN-STYLE GREEN BEANS
This is a nice side dish to any German entree, especially pork. It can be made in the crockpot, or on the stovetop.
Provided by lazyme
Categories Vegetable
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a small crockpot including some of the bacon drippings (optional).
- Cook on low 6-8 hours.
- The longer the beans cook, the more flavorful they are.
- This recipe can easily be doubled.
BUTTERY GARLIC GREEN BEANS
Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.
Provided by LookWhatsCooking
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g
GERMAN-STYLE GREEN BEANS
GRANDMOTHER often prepared her fresh green beans this way, and we much preferred them to plain buttered beans. This recipe goes back to before the 1920s and was a favorite dish of our family when I was growing up. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a skillet, cook bacon until crisp. Remove bacon and set aside. Saute onion in drippings until tender; remove with a slotted spoon. Drain beans; return to pan. Add onion, 1 tablespoon drippings, salt and pepper; heat through. Crumble the bacon; add to the beans and toss. Serve immediately.
Nutrition Facts : Calories 166 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 172mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
BAVARIAN GREEN BEANS
Make and share this Bavarian Green Beans recipe from Food.com.
Provided by abigail363
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine beans and a small amount of water in a saucepan, over a moderate flame.
- Bring to a boil, reduce heat, cover, and steam until tender and heated through.
- Remove from heat, drain well.
- Combine bacon and onions in a skillet, over a moderate flame heat and stir for 5-10 minutes, until lightly browned.
- Add beer and sugar-mix well.
- Season to taste with salt and pepper.
- Heat to a boil.
- Remove from heat, add the spaetzle and pour over beans.
- Serve hot.
- Here is a spaetzle recipe. I haven't tried it yet. I generally use the Recipe #2 from Norpro Spaetzle Maker package. I'll post that recipe as Spaetzle Recipe #2.
- http://www.reluctantgourmet.com/blog/pasta-recipes/homemade-spaetzle-spatzle/.
Nutrition Facts : Calories 104.1, Fat 6.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 192.3, Carbohydrate 8.5, Fiber 2, Sugar 4.2, Protein 2.7
GREEN BEANS AND SPAETZLE
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together flour, nutmeg, and parsley; season with salt and pepper. In another bowl, whisk the milk, eggs, and five tablespoons oil until smooth, then whisk milk mixture into the flour mixture until combined.
- Bring the water to a boil in a large pot; add salt. Working in batches, pass batter through a potato ricer fitted with a 1/8-inch-hole blade into the water (or push through large holes of a colander with a rubber spatula). Cook until spaetzle float to the top, about 30 seconds. Use a slotted spoon to transfer them to a colander. Repeat until all batter is used.
- Heat remaining two tablespoons oil in a large nonstick skillet over medium-high heat. Add beans, saute until just tender. Add spaetzle, season with salt and pepper, and cook until heated through. Serve immediately; garnish with parsley.
GERMAN GREEN BEANS
This is another simple but tasty dish that I found in one of my grandmother's old recipe files. My family loves it, and it makes a nice alternative for the traditional holiday green bean casserole. It's good all year long, but especially when the weather turns cool.
Provided by JenSmith
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
GERMAN-STYLE CABBAGE AND BEANS
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. -Winifred Winch, Wetmore, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.
Nutrition Facts : Calories 87 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GERMAN GREEN BEANS
This is not one of my family recipes although it might have been. I found it in a library cookbook some time ago, and it intrigued me enough I had to try it. The sweet-and-sour flavors will remind you of good old German potato salad. This is a unusual and good side-dish. Try serving it with cold cuts.
Provided by Lorraine of AZ
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans in boiling salted water until just tender; drain reserving liquid. Cook bacon until crisp; drain, reserving fat.
- Return 2 tablespoons bacon fat to skillet. Blend in flour and sugar. Add vinegar and 1 cup bean liquid (adding water if necessary to make 1 cup). Cook, stirring constantly, until mixture is thickened and comes to a boil. Add onion, dill seeds, salt and pepper and cook for a minute or two.
- Combine green beans and potatoes in saucepan. Add sauce and heat just until potatoes and beans are hot, stirring occasionally.
- Serve at once, or keep warm in oven until mealtime. Spoon into serving dish and top with bacon.
Nutrition Facts : Calories 117.4, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 390.9, Carbohydrate 15.2, Fiber 2.8, Sugar 4.3, Protein 3.3
GERMAN STYLE GREEN BEANS (GRUNE BOHNEN)
Savory is essential for this recipe. In fact, Bohnenkraut is German for savory and translates to "bean-herb."
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 181.3, Carbohydrate 8.3, Fiber 3.9, Sugar 1.7, Protein 2.2
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