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