Braune Bohnen (Green Beans in Gravy)

Title:
Braune Bohnen (Green Beans in Gravy)

Yield:
4 Servings

Categories:
German,
Beans




Ingredients:





   500 g  Cut green beans, sliced on


          -the diagonal (a generous


          -lb)


          Salt


     2 tb Flour


    50 g  Far (3 1/2 Tbsp)


          A bit water


     1    Onion studded with 2 cloves


     1    Bay leaf


          Vinegar to taste


          A bit of sugar






 [Literally: Brown Beans]


 


 From grandmother's more thrifty times; rarely encountered today.


 


 In a wide saucepan, melt the fat, and then slowly stir in the flour, until


 you have a dark brown roux.  Add enough water or meat broth to obtain a


 thick gravy. Add salt, the onion with the two cloves, the bay leaf, and


 sugar, and slowly simmer for about 20 minutes. Meanwhile cook the green


 beans in salted water until al dente. Drain water. Stir green beans into


 gravy and let steep for a few minutes before serving.


 


 'Dampfnudeln' (yeast dumplings) are often served with this dish.


 


 Serves 4.


 


 From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer


 Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)


 Posted by: Karin Brewer, Cooking Echo, 9/92


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini