Best Bavarian Green Beans Recipes

GERMAN GREEN BEANS

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.

GREEN BEANS GERMAN STYLE

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.

GERMAN STYLE GREEN BEANS (GRUNE BOHNEN)

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.

GERMAN-STYLE GREEN BEANS

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.

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.

GREEN BEANS AND SPAETZLE

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

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.

BAVARIAN GREEN BEANS

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/.