Oma's German-Style Creamy Green Beans (grüne Bohnen)
German green beans (grüne Bohnen) in creamy sauce ... just like Mutti made, with bohnenkraut for that traditional, comforting flavor.
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Servings:
Makes 4 to 6 servings
Ingredients:
- 1½ pounds (681 grams) frozen green beans (See Hints below)
- 1 teaspoon (6 grams) salt
- 2 tablespoons (28 grams) butter
- ½ cup (75 grams) finely diced onion
- 2 tablespoons (16 grams) all-purpose flour (see Hints below)
- about ½ cup (120 milliliters) vegetable broth or water, if needed
- ½ teaspoon (0.5 gram) summer savory (bohnenkraut)
- salt and freshly ground black pepper, to taste
- chopped parsley (optional)
Instructions:
- Place the frozen green beans in a saucepan and add enough water to almost cover the beans. Add the salt. Bring to a boil, reduce heat, and simmer for about 8 minutes or until just tender.
- Pour the beans into a sieve to drain, reserving the cooking liquid.
- In the saucepan, melt the butter and add the onions. Sauté for several minutes until the onions are transparent, but not browned.
- Stir in the flour and cook for about 1 minute.
- Stir in about 1 cup of the reserved cooking liquid and continue to cook while stirring. Simmer for about 5 minutes, adding more liquid if the sauce gets too thick. If you run out of cooking liquid, use vegetable broth or water.
- Return the cooked beans to the sauce and stir in the savory. Season with salt and pepper. Add chopped parsley, if using, and serve.
Hints:
- To use fresh or canned beans, see the post above for info.
- You can use this recipe for making peas and carrots. Use either canned or frozen, cook till tender and make the sauce the same way. Use parsley instead of savory.
- Make this Gluten-Free by using GF flour.
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Recipe updated on June 7, 2025