Hot German Bean Salad Recipes

HOT FIVE-BEAN SALAD

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes., Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through. , Place in a serving bowl; top with bacon.

HOT GERMAN WAX BEAN SALAD

Steps:

• Steam fresh beans in salted water until tender. Drain beans; **reserve** about 3/4 cup of the cooking liquid.
• Cook bacon until crisp and set aside to drain on paper towel. Drain off all but 1 tablespoon of the bacon fat and sauté onion until lightly browned.
• Add bean liquid to pan and cook until liquid has reduced to 1/4 cup. Add next 4 ingredients and the cooked wax beans.
• Heat through and season with salt and pepper to taste. Garnish with fresh dill.

HOT GERMAN BEAN SALAD

Steps:

• In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2 to 3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired.