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September 2007 Issue
German Green Beans
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

With the summer coming to a rapid close and fall at our doorstep, the garden is going into a new phase. The corn stalks are drying, but I planted green beans around the base of the corn so that the beans would grow up the dying corn stalks. This eliminates the need for garden stakes. I also recently planted pole beans around the base of the sunflowers that are now about 15 to 16 feet tall. As the sunflowers mature and are harvested, the pole beans will be winding their way up the sunflower stalks and should make for easy harvesting of the beans. I think this is good garden planning for my small garden.

Green beans are a versatile vegetable. You can use nearly any cooking method to prepare green beans. They can be steamed, fried, baked in a casserole, or simply blanched and added to a green salad. Green beans are also an excellent addition to soups and stews. They can also be pickled or canned and used for future use. Beans are an excellent source of protein. I like to use them for tempura.

Now, on to the recipe! Be well, and good eating!

 
German Green Beans This is a simple recipe that is great for a side dish. I'm not sure of the origins of this dish, but it is simple to prepare and is very filling.

This dish combines green beans with potatoes, protein and starch. This dish makes an excellent accompaniment for any meat dish like roast beef or leg of lamb. It also goes well with chicken or turkey, and makes an excellent side dish for a Thanksgiving dinner.

  • 1 lb fresh green beans
  • 2 medium sized potatoes, peeled and sliced like fries
  • 3 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1/2 tsp. Tarragon (a French touch)
  • white wine (optional)
  • Salt and pepper to taste
In a skillet over medium heat, melt the butter and add the olive oil. When the oil is hot, add the sliced potatoes and stir. Cook, stirring occasionally, until the potatoes are slightly browned on all sides, about 7 minutes. Now add the green beans and tarragon. Add a little water or white wine to steam and cover the skillet. Reduce heat and simmer for 5 to 7 minutes. Salt and pepper to taste. Serve promptly.

Note: Crumbled crispy fried bacon makes an excellent topping for this dish.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



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