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simple german green beans

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

This is how my German mom always made green beans. In German, summer savory is called Bohnenkraut, which translates to Bean Herb. Summer savory is not always easy to find in the US. I usually grow my own, dry it and then I'll have some on hand for a couple of years! Of course, you could use a different green herb, but that would make it less authentically German! Similar recipes for German green beans use a kind of gravy made with onions, oil, and flour. Delicious, I'm sure, but more calories than this simple version! NOTE: I don't cook my beans for as long as stated, but my mom did!!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For simple german green beans

  • 1 lb
    green beans, fresh
  • 3 c
  • 1 Tbsp
    vegetable bouillon granules
  • 1 Tbsp
    summer savory, dried
  • salt and pepper, to tase
  • 1 Tbsp

How To Make simple german green beans

  • 1
    Clean and snap beans into bite sized pieces.
  • 2
    Put water in a saucepan, add bouillon granules or cubes. (Chicken or beef bouillon can be used instead of vegetable, if desired.) Add summer savory.
  • 3
    When water is boiling, add beans. Lower temp to a gentle boil. or simmer, and cook until beans are fork-tender. NOTE: Check after 1/4 - 1/2 hour, or sooner. (If your fresh beans are tough, it may take the whole time!)
  • 4
    Drain beans, add salt and pepper to taste. Let butter melt into hot beans, then gently stir to combine before serving.

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