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!
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.
Follow the same recipe as above, starting by draining the beans in a sieve, keeping the liquid, and starting right with the sauce.
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