500 g cut green beans, sliced on the diag, onal (a generous
1 salt
2 tbsp flour
50 g far (3 1/2 tbsp)
1 a bit water
1 onion studded with 2 cloves
1 bay leaf
1 vinegar to taste
1 a bit of sugar
Directions
[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
Servings: 4 servings
Braune Bohnen (Green Beans In Gravy) Recipe brought to you by Recipe Ideas
Categories: Bean; Gravies; Green Bean; Vegetable
The History of Recipes
We are able to follow the history of meal recipes way back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move on, there were a couple of interesting cookery books published in the 14th Century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is familiar to us all today, but instead accounts of the types of food prepared for the rich and wealthy people of those days. By the time we get to the 1900s, cookery books were increasing in popularity as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Braune Bohnen (Green Beans In Gravy) recipe.
