GRANDMOTHER often prepared her fresh green beans this way, and we much preferred them to plain buttered beans. This recipe goes back to before the 1920s and was a favorite dish of our family when I was growing up. -Lois Gelzer, Standish, Maine
- 1-1/2 pounds fresh green beans, cut into 1-inch pieces
- 6 bacon strips
- 1 large onion, chopped
- Salt and pepper to taste
- Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
- Meanwhile, in a skillet, cook bacon until crisp. Remove bacon and set aside. Saute onion in drippings until tender; remove with a slotted spoon. Drain beans; return to pan. Add onion, 1 tablespoon drippings, salt and pepper; heat through. Crumble the bacon; add to the beans and toss. Serve immediately. Yield: 6 servings.
Originally published as German-Style Green Beans in Reminisce September/October 1997, p49
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