Omas Country Green Beans With Bacon Onion Gruene Bohnen Recipes

COUNTRY GREEN BEANS WITH BACON

Steps:

• Grab a good sized pot.
• Set the heat on the stove to medium high.
• Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired).
• Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid.
• Add pepper sauce, salt, and pepper to pot.
• Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil.
• When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot).
• Cook for 1 hour, stirring every 10-20 minutes.
• Add more spices if desired (take a taste test every now and then).
• For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have).
• Drain.
• Add fresh green beans to recipe as indicated, but add enough water to cover once more.

COUNTRY GREEN BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

GREEN BEANS WITH BACON AND ONIONS

Steps:

• In a large heavy pot or Dutch Oven add the olive oil and butter.
• Heat to medium high.
• Add the onions and bacon.
• Cook until the onions are soft and browning lightly, about 8 minutes.
• Add the green beans and chicken stock.
• Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
• Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
• Salt and pepper to taste.

GREEN BEAN SOUP - GRUENE BOHNEN SUPPE

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.

GRUENE BOHNEN (GERMAN GREEN BEANS)

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.

COUNTRY GREEN BEANS AND ONIONS

Steps:

• String and snap fresh beans. Skip this step if using frozen.
• Quarter and slice the onion.
• Melt the bacon grease in a large, heavy skillet. I prefer a cast-iron chicken fryer.
• Saute the onions over medium to medium-high heat until soft and just begining to brown.
• Add the beans and saute until cooked enough to suit your personal taste. I prefer them barely done.
• Sprinkle with fresh-ground black pepper.

GREEN BEANS WITH BACON AND SHALLOTS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

OMA'S COUNTRY GREEN BEANS WITH BACON & ONION (GRUENE BOHNEN)

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.