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➤ by Oma Gerhild Fulson
Cooking green beans, German-style, makes wonderful side dish for almost any meal. Cooked till just tender with a creamy white sauce. This one is reminiscent of the way my Mutti cooked many vegetables.
Most common were a mix of peas and carrots. Another, were these green beans. And, being green beans, the best herb to season them with is Bohnenkraut (bean herb) ... a type of summer savory.
Don't want the cream sauce? Then drizzle the cooked beans with some browned butter and sprinkle with grated cheese. Also very German.
Above, I've served the creamed green beans with boiled potatoes, pan-fried pork chops and some leftover gravy from Sunday's pork roast adding a bit more cream plus the cooking fat/juices from the pork chops to make a wonderful gravy for this meal.
From start to finish, this meal took 45 minutes to put onto the table. Yummy deliciousness!
Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.
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The recipe below uses frozen green beans. Why? Because, as far as I'm concerned, it's the best to use. I mean, fresh from the garden would be nicer, if available, but I don't have a garden at the moment.
And, garden fresh is only available for a short season here. That's why frozen is best because the beans keep their nutrients that way. Even buying those 'fresh beans', depending how long ago they were picked, will have varying degrees of vitamins left.
If you've got some wonderful fresh green beans, hopefully right out of your garden, then all you need to do is to snip the ends off.
Pull any 'string' off the length, wash and either leave whole or cut into pieces. Use the same recipe as above, but it may take a few minutes longer for the beans to cook until just tender.
These really are the best. It's just too bad they are only available for a short time. If you have surplus in the garden, do freeze them in order to preserve their healthy benefits.
Follow the same recipe as above, starting by draining the beans in a sieve, keeping the liquid, and starting right with the sauce.
Even though these may not be as 'healthy' as the frozen or fresh, these are readily available and easily stored. And, especially if you can get 'no-salt' or 'low-salt' canned green beans, that would be the better choice.
Cooking German-style green beans, aka grüne Bohnen, makes wonderful side dish for almost any meal. Cooked till just tender with a creamy white sauce. This one is reminiscent of the way my Mutti cooked many vegetables.
And, being green beans, the best herb to season them with is Bohnenkraut (bean herb) ... a type of summer savory.
Prep Time
10 minutes |
Cook Time
15 minutes |
Total Time25 minutes |
Makes 4 - 6 servings
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
These roasted Brussels spouts with balsamic vinegar and maple syrup are so quick and easy to prepare, yet so delicious! This may just be your new favorite go-to recipe for roasted FROZEN Brussels spro…
Love German cabbage rolls? You'll absolutely love Oma's unstuffed cabbage roll casserole. Same great taste, but a LOT less work. No rice or tomatoes here. Just real German goodness.
THE German Krapfen or jelly donut recipe you'll need if you plan to make Berliner Pfannkuchen ~ that traditional treat for New Year's and throughout the year!
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For the full recipe, scroll up ...
Words for the Wise
"The mouths of fools are their ruin; they trap themselves with their lips."
Proverbs 18:7 (NLT)