BAVARIAN GREEN BEANS
These Bavarian green beans are such a delicious vegetable side dish, even your pickiest eater will love them!
Provided by Judith Hannemann
Categories side dishes
Time 15m
Number Of Ingredients 8
Steps:
- Place frozen beans in a large saucepan. Cover the beans with water and add the salt.
- Bring beans to a boil then cook for 4-8 minutes, depending on desired doneness.
- Drain beans and reserve the water. Wipe saucepan dry with a paper towel. Measure out 1 cup of the reserved water and add the stock cube. Stir so the cube dissolves and set aside.
- Melt butter in the same saucepan then add the onion and the thyme-or-summer savory. Saute until the onions are translucent.
- Sprinkle the flour on top of the onion mixture and stir till smooth. Let it bubble and cook for 1 minute. Slowly add the cup of reserved water mixture, stirring so there are no lumps. Stir constantly until the liquid thickens; cook for 1 minute.
- Add the beans back to the saucepan and simmer for about 2-3 minutes to heat the beans.
Nutrition Facts : Calories 117 kcal, Carbohydrate 15 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1286 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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 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.
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.
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