Grab Oma's cookbooks! | Don't miss Oma's Newsletter | Make Oma's favorite recipe
Cooking Green Beans, German-style
➤ 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.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
Cooking Frozen Green Beans?
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.
Cooking Fresh Green Beans?
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.
Using Canned Green Beans?
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.
Ready to cook some German Green Beans?
Cooking Green Beans, German-style
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 |
Servings:
Makes 4 - 6 servings
Ingredients:
- 1½ lb frozen green beans
- 1 tsp salt
- ½ tsp summer savory
- 2 tbsp butter
- 1 small onion, finely diced
- 2 tbsp flour, all-purpose
- about ½ cup vegetable broth or water
- salt, pepper
- chopped parsley (optional)
Instructions:
- Put the frozen green beans in a saucepan and add water to almost cover. Add salt. Bring to boil and simmer for about 8 minutes or until just tender.
- Pour the beans into a sieve to drain, reserving the cooking liquid.
- Into the saucepan, melt the butter and add the diced onion. Sautee for several minutes until the onion is transparent (but not browned).
- Stir in the flour and cook for about 1 minute.
- Stir in about 1 cup of the cooking liquid and continue to cook, stirring, and adding more liquid if the sauce gets too thick. Simmer for about 5 minutes, adding more liquid if needed. If you run out of cooking liquid, use vegetable broth or water.
- Return the cooked beans to the sauce and season with salt and pepper, if needed. Add chopped parsley (if desired).
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Want Nutritional Information?
Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need Help Doing Conversions?
Make it easier to convert between cups and grams, etc. Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
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.
Newest Recipes
-
Vegan Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup
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…
-
German Unstuffed Cabbage Roll Casserole made Just like Oma
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.
-
Jelly Donut Recipe (Berliner Pfannkuchen) made Just like Oma
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!
* * * * *
PIN this...
Cooking Green Beans - Just like Oma
By Oma Gerhild Fulson
Cooking green beans, German-style, makes a wonderful side dish for almost any meal. Cooked till just tender with a creamy white sauce. Wunderbar!
Ingredients: green beans, vegetable broth, all-purpose flour, onion, parsley, butter, spices,
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)
Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing...
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
➤ Erika Neumayer Ehrat, Owner & designer of Rare Dirndl
Breads | Cakes | Cookies | Desserts | Dumplings | Meats | SPÄTZLE | Salads | Soups | Vegetables | Vegan | Oktoberfest | COOKBOOKS | Terms and conditions | eCookbook FAQ
Copyright 2008-2021 Quick-German-Recipes.com (aka justlikeoma.com) | All Rights Reserved | Site Map | Privacy Policy | Powered by: Make Your Knowledge Sell!
Affiliate Disclosure: Quick German Recipes participates in various affiliate advertising, including Amazon, to provide a means to earn advertising fees by linking to retail websites. I will not promote products I do noT own or would not buy MYSELF. MY goal is to provide you with product information and MY own personal opinions or ideas. At times, I will showcase Services, programs, and products. I aim to highlight ones that you might find interesting, and if you buy future items from those companies, I may get a small share of the revenue from the sale. We are independently owned and the opions expressed here are our own. YOU SHOULD ALWAYS PERFORM DUE DILIGENCE BEFORE BUYING GOODS OR SERVICES ONLINE.
