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.
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 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.
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.
GRANDMA'S GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
- Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
- Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.
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