German Green Beans

 

Last week I posted a recipe for Kielbasa and Sauerkraut, stating that it goes well with German Green Beans. I honestly thought that I had a recipe for German Green Beans here on the blog, but seeing that I don’t, I thought it would be wise to share it today. These go exceptionally well with sausages, pork chops, or any kind of barbecue, and are always a big hit.

German Green Beans

 4 slices bacon

1 medium onion, quartered and sliced

2 T. flour

4 T. dark brown sugar

1 t. dry mustard

1 t. kosher salt

¼ t. pepper

½ c. cider vinegar 

½ c. water

2 lbs. Melissa’s fresh green beans

Place cleaned and trimmed green beans into a large pot and fill with water. Add 1 tablespoon salt. Bring a boil, and boil for 8 to 10 minutes until desired tenderness is reached. Drain and set aside.

While the green beans are cooking, fry the bacon in a large skillet until crisp, drain on paper towels, leaving the fat in the pan. Crumble bacon; set aside.

Add the onion to the hot fat, and cook until light golden and tender. Stir in the flour and cook for about 1 minute. Add the sugar, dry mustard, salt, pepper, vinegar, and water; stir, and bring to a rolling boil. Allow to boil for 1-2 minutes to thicken the sauce. Add half of the crumbled bacon and the green beans, and cook until heated through, 4-5 minutes.

Transfer to a serving bowl and top with remaining crumbled bacon.

Feel free to add more vinegar and/or brown sugar to suit your taste.

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