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German-Style Green Beans

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
3/4 cup: 166 calories, 13g fat (5g saturated fat), 15mg cholesterol, 172mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 4g protein.

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  • PenelopeWin
    Oct 13, 2014

    Not sure how I feel about these beans. I expected the flavor to be stronger. I am not sure they were worth all the time it took to prepare. They were good. Did not reheat well the next day. I wanted them to be better because the bacon mixture is similar to grebashins that I use to make stuffing for a turkey. I don't know if I will make them again.

  • BitsyBet
    Oct 10, 2011

    I used Birds Eye Steamfresh whole green beans instead of fresh. I also omitted the onion. These were the most delicious green beans I have ever tasted. The bacon gave it the extra good flavoring. I served them at my Oktoberfest dinner, and they were a hit.

  • Trilby Yost
    Jun 9, 2010

    This is the way my mother, grandmother and great-grandmother fixed green beans. I don't think it can be improved upon.