Omas Country Green Beans With Bacon Onion Gruene Bohnen Food

COUNTRY GREEN BEANS WITH BACON

Steps:

• Grab a good sized pot.
• Set the heat on the stove to medium high.
• Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired).
• Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid.
• Add pepper sauce, salt, and pepper to pot.
• Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil.
• When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot).
• Cook for 1 hour, stirring every 10-20 minutes.
• Add more spices if desired (take a taste test every now and then).
• For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have).
• Drain.
• Add fresh green beans to recipe as indicated, but add enough water to cover once more.

OMA'S COUNTRY GREEN BEANS WITH BACON & ONION (GRUENE BOHNEN)

Steps:

• In a large heavy skillet (I use my large cast iron pan or Le Creuset) over medium heat, cook the bacon and onion,stirring often, until bacon is lightly browned and the onion is softened (about 15 to 20 minutes).
• In a large measuring cup, stir the flour into the reserved liquid (or 1 1/2 cups water), whisking briskly with a fork until smooth.
• Pour the flour mixture all at once into the bacon and onion mixture; use a wire whisk and whisk briskly to combine. Use a wooden spoon to gently scrape browned bits from bottom of pan and incorporate them into the sauce.
• Cook and stir constantly (I use a wire whisk or wooden spoon) over medium-high heat until mixture comes to a boil. When mixture comes to a boil, continue to cook and stir on medium-high heat for 3 minutes more (at this stage you may want to add a touch more of water or flour, depending on how thick you want the sauce to be).
• Add the green beans, lemon zest, salt and pepper, and the fresh parsley (except one tablespoon snipped parsley, for garnish); stir to combine. Reduce heat to medium, stir occasionally until beans are hot (8 to 10 minutes).
• Remove from heat. Finish with a squeeze of fresh lemon juice and garnish with snipped parsley. Serve immediately.
• If making beans ahead, to serve later:.
• At this point, spoon hot bean mixture into a 1 1/2 to 2-quart size casserole dish; let cool slightly then cover and refrigerate. About 1 hour prior to serving, remove from fridge and let sit at room temp for 15 to 30 minutes. Place the covered casserole into a preheated 350 degree F oven for 30 to 40 minutes, until hot. Garnish with snipped parsley and serve hot.

GREEN BEANS WITH BACON AND ONIONS

Steps:

• In a large heavy pot or Dutch Oven add the olive oil and butter.
• Heat to medium high.
• Add the onions and bacon.
• Cook until the onions are soft and browning lightly, about 8 minutes.
• Add the green beans and chicken stock.
• Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
• Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
• Salt and pepper to taste.

GRUENE BOHNEN (GERMAN GREEN BEANS)

Steps:

• In a large skillet, melt butter and saute onions and mushrooms until very tender.
• Whisk in flour and sugar and vinegar until blended well.
• Add parsley, half-n-half, and reserved bean liquid and whisk until blended.
• Cook until slightly thickened over medium heat.
• Stir in beans and sour cream (if using) and cook until heated through and just started to bubble-but DO NOT BOIL.
• Remove from heat and sprinkle bacon on top.

GERMAN STYLE GREEN BEANS (GRUNE BOHNEN)

Steps:

• Bring the water, beef bouillon, and butter to a boil in a large saucepan.
• Add the green beans and savory, making sure to loosely drape or tie the kitchen string to the handle of the pot so it does not burn and can easily be retrieved to remove the savory; cover and cook 10 - 15 minutes to desired tenderness.
• Remove savory, drain beans, and place in a serving dish.
• Garnish with parsley, if desired.

GREEN BEANS SLOW-COOKED WITH BACON AND ONIONS

Steps:

• Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

COUNTRY GREEN BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

GREEN BEANS WITH BACON AND ONION

Steps:

• Trim green beans and steam until crisp tender.
• In the meantime fry bacon and onion until bacon is crisp and onion is translucent.
• Depending on the amount of bacon fat, pour some off, but leave about two tablespoons.
• Add steamed beans, broth, and toss coat.
• Simmer for about five minutes.
• Add shredded parmesan cheese just before serving.
• This recipe will make four side dishes, but my husband and I managed to gobble it up all by ourselves.

GREEN BEANS WITH BACON & ONION

Steps:

• Take scissors (I have a pair I use for food only) and cut up your bacon into a skillet.
• Start frying over medium heat until you get some of the bacon grease"oozing" out.
• Add diced onion.
• Continue to cook until bacon is done.
• Cook your green beans according to package directions.
• When done, drain them and pour into a bowl.
• Dump the fried bacon and onion (and grease) over the green beans.
• Toss to coat.
• Serve!
• *I know, this sounds greasy, but when spread out over a good sized serving of green beans, it's really not that bad.
• Also, I have used turkey bacon before and it works ok-- then you don't have the grease though, to fry up the onions--.