I already have a recipe featuring green beans tossed in oil and vinegar, but this is the first green bean recipe with vinegar and sugar I have tried. (Of course, I used a sugar substitute.) The sweet and sour sauce is perfect with bacon and onions. Whole grain mustard punches up the flavor and adds another textural element to this dish. I can honestly say that this German green beans recipe is one of our favorites at the moment.
You'd be surprised a how much a couple simple additions brighten up plain beans, but that's exactly the case with these speckbohnen, German green beans. They make a tasty side for Oktoberfest or any meal.
German Green Beans Recipe
I mentioned when I shared the braised red cabbage with apples recipe that German cooking isn't exactly known for it's vegetables. Potatoes, sure, but beyond that is more limited. Green beans, however, are one that are popular, though typically with a Germanic twist.
It was a great way to not really have to decide what you wanted to eat as you got to have a bit of everything! It normally included some pork chops, sausages, Wiener schnitzel and various other meats along with some sides like German potato pancakes and commonly these German green beans.
These beans are really easy to prepare as all you do is cook the green beans as normal and while they are cooking, soften a little onion in a skillet. Add the speck to crisp up, then mix in with the cooked beans.
A German friend of mine told me of this recipe which I have made over the last 40 years and I am still loving it. Only difference is he added garlic and tomato paste to the pot whilst the beans are cooking. Try it.
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.
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.
If I'm in a super hurry, I'll use this quick trick I learned from my Mutti. Once the green beans are cooked and drained, I'll keep the green beans in the pot, and pour in some whipping or table cream. I'll perhaps even add a dollop of butter. Gently stirring over fairly high heat, the cream will start to evaporate, leaving a yummy 'sauce' coating the 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.
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 green beans, German-style, makes a wonderful side dish for almost any meal. Cooking the grüne Bohnen till just tender with a creamy white sauce is so traditional and so lecker! (Or use this quick method using just cream.)
A delicious Bohnensalat recipe celebrating the glory of fresh green beans! Simple to make and a great accompaniment to virtually anything, this German Green Bean Salad is a wonderful addition to your side dish repertoire!
Unlike the mayo-laden American picnic classic, German potato salad takes boiled potatoes and tosses them in a vinaigrette with red onions and parsley for a brighter side dish. For our warm version, we sauté blanched fingerling potatoes with shallots, garlic and green beans before tossing them in a Dijon-and-red wine vinaigrette. The resulting side dish combines crispy texture with tangy flavors for the ultimate accompaniment to chicken schnitzel.
I am tired of the green bean casserole recipe. There should be more unique green bean recipes out there than the green bean casserole for the holidays. One idea I had was for a sauteed green beans recipe.
I decided to make this green bean recipe with bacon was best as a sauteed green beans recipe. When you saute the green beans, the natural sweetness comes out. This sauteed green beans recipe is perfect for the holidays.
My favorite part of this green beans recipe is the fact that they are in a buttery sauce! The apple cider adds that Bavarian taste to the buttery sauce. When combined with the bacon, this really is a unique green bean recipe!
The magic of this recipe is, of course, lies completely in these fabulous bacon breadcrumbs. They are sautéed with bacon grease, garlic, almonds, rosemary, and crispy panko breadcrumbs until they are golden brown and toasted. And then once tossed with crispy bacon and sprinkled over crisp-tender green beans, the combination of all of those savory ingredients tastes like a batch made in vegetable side dish heaven.
Source: I used the steam-sauté method for cooking these green beans developed by Pam Anderson, which is my favorite way to perfectly sauté green beans without needing to use an additional steamer.
If you are using Fresh String Beans, Remove the stem and french them. Cook them in boiling water until just barely tender. In a kettle, cover the beans with water. Bring the water to a boil, then take the beans off of the burner, drain off the water, and set them aside. For frozen french style string beans, defrost and set aside. Click Here for where to purchase the best green bean frencher.
Return the skillet to the heat then turn it up just a touch and add 1-1/2 Tablespoons extra virgin olive oil. Once the oil is hot add 12oz trimmed green beans, season with lots of salt and pepper, then saute until the green beans begin to blister, 5 minutes. Add 2 Tablespoons water to the skillet then turn the heat back down to medium and place a lid on top. Saute with the lid on, shaking occasionally, until the green beans are al dente, another 5-7 minutes, then transfer to a serving platter.
This Instant Pot Green Beans with Bacon recipe is a quick, low carb, and nutritious dish that can be eaten either as a side dish or as a keto-friendly meal. Just beans, bacon, and a few seasonings make this a fast and easy dinner or side dish.
How long you pressure cook your green beans with bacon should be determined by the consistency you prefer. I prefer a slight crisp to mine, so this recipe calls for 4 minutes under high pressure with a quick pressure release.
Well, yes and no. It kind of comes down to preference. Typically properly cooked green beans will have slight crispiness, but some people prefer them a little softer. I tend to cook them just enough so they still have a slight bite for this Green Beans With Bacon recipe, but you can adjust to your personal preference.
I prefer to saute my bacon before adding in my green beans to give it a little more texture. Even though it is cooked under pressure with the green beans after it is sauteed, it helps it maintain a firmer texture than simply pressure cooking it alone.
This is the way I make my southern style greens every Christmas. Saute the bacon until you get lots of yummy bacon grease. add a cloves of garlic and onions. Layer b beans, onion bacon with sugar, salt and pepper. I use sugar free brown or white sugar. Both are great. Brown adds the molasses. Manual pressure for 15 minutes
The Ingredients for the German green bean salad are simple. Right now in the height of summer, green beans are in abundance, and I love taking advantage of seasonal produce. Although, green beans are widely available in supermarkets all year round.
These French-style green beans are a perfect example of amazing French cooking, making the most of simple, everyday ingredients. Just add a little butter and some slivered almonds to transform a rather unimpressive vegetable in something really special.
Green beans. Not my vegetable of choice as a child, green beans stew and soup were the worst my grandma ever cooked during those days. I would have rather eaten pig feet in aspic (which is a real Romania dish called piftie or racitura) than anything with green beans.
The only green beans dish I used to like as a child was a green bean in garlic sauce dish. To think about it, that was probably due to the fact that there was so much garlic involved, it kind of managed to annihilate the green bean taste.
This is a great method for sauteed green beans! I've always wondered about the difference between almondine and amandine. So thank you Adina, mystery solved. This makes a wonderful side dish at Easter with ham. Your photos are gorgeous as always! XO
A creamy soup made from various fresh vegetables as passed to my mother from my very German grandmother. This isn't a precise recipe as the vegetable ingredients can vary but usually include the core vegetables of kohlrabi, corn, green beans, peas, carrots, and onion. Beyond these vegetables, add any fresh veggies that you think would interest you or substitute one of the core vegetables for another as long as you don't leave out the kohlrabi as the flavor of the kohlrabi is what makes this soup unique.
This specialty from northern Germany is also known as Gröne Hein (Green Henry), most likely named after the green beans in it. The combination of sweet and sour is a characteristic that North German cooking has in common with the cuisines of nearby Scandinavia
German sausage soup packed with flavorful sausage, potatoes & green beans, for a comforting dinner your family will love! Easy homemade weeknight dinner made on the stove or in a crockpot!
You can prepare your fresh green beans by placing them in a colander and running cool water over the tops to wash off dirt, toss with your hands to make sure the water gets over all of the beans. Shake off some of the wetness and then lay a few on a cutting board. With a sharp knife remove about an inch on either side, cutting where the hard stem parts are, leaving only the fresh green beanstalks. The amount you trim will vary per green bean, after that cut as directed in the recipe. 2ff7e9595c
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