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
It is possible to follow the history of meal recipes far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these old cook books were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe in existence, according to food historians is a series of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and afters, a very modern way of dining. This early Roman chef tells us how the ancient Romans were skilled in the use of many herbs, including some that we all recognise such as thyme, fennel and dill. Later, there were a couple of interesting books published in the 14th Century ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab countries, including rosemary and coriander. The introduction of these new herbs and spices created an outbreak in manuscripts on cookery, the majority of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of the West competed with each other to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections could command a high salary. Even so, it was during the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 20th century, cookery books were in high demand, as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Braune Bohnen (Green Beans In Gravy) recipe.
