Braune Bohnen
(Green Beans in Gravy) Recipe

Origin: German      Period: Traditional

Ingredients

500 g cut green beans, sliced on the diagonal
salt, to taste
2 tbsp flour
50g fat (3½ tbsp)
a little water
1 onion studded with 2 cloves
1 bay leaf
vinegar, to taste
a pinch of sugar

Braune Bohnen
(Green Beans in Gravy) Preparation:

Method:

Melt the fat in a wide-based saucepan and then slowly stir in the flour, cooking until you have a dark brown roux. Add enough water or meat broth to this to obtain a thick gravy. Add salt, the clove-studded onion, the bay leaf and sugar. Bring to a slow simmer and cook for about 20 minutes. Meanwhile cook the green beans in salted water until al dente. Drain the water from the beans and stir them into the gravy. Allow to warm through for a few minutes before serving.

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