Key Takeaways:
- Classic Recipe with a Tangy Twist: String Beans – German Style combines green beans, navy beans, onions, and bacon (or a vegetarian substitute) in a light vinegar sauce for a mildly tangy flavor.
- Christmas Tradition in July: This dish is a traditional Christmas dinner favorite, perfect for enjoying year-round, especially when you have fresh garden beans.
- Fresh or Frozen Beans Work: Use fresh green beans for the best taste, or frozen French-cut beans for convenience. You can also blanch and freeze green beans for later.
- Vegetarian Adaptation Available: Easily modify the recipe by using imitation bacon bits instead of traditional bacon.
- Easy Bean Preparation: Learn how to cook navy beans and blanch green beans, with tips to achieve the perfect texture.
- Affiliate Links Disclosure: The page includes Amazon affiliate links, where the author may earn a small commission at no extra cost to you.
String Beans – German Style is mildly-tangy, garden-fresh, green beans. The green beans have navy beans, onions, bacon, or bacon-bits added. A light vinegar sauce brings the dish together with just the right amount of sour/tangy flavor.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
I don’t know why, but this year I am seeing a lot more Christmas in July ideas. I even got a Christmas in July, Christmas card the other day. Not to be outdone, I am bringing out a traditional Christmas dinner dish. When I make these green beans for Christmas dinner, I use the garden beans that I froze in July. This year instead of freezing these beans, I decided to make them into these traditional String Beans – German Style. If you have lots of extra green beans, you can blanch and freeze them (click here for how-to), and/or make this delicious dish.
What goes into String Beans – German Style.
When I married Farmer Fred, these string beans – German Style, were a traditional Christmas favorite. So, of course, I had to learn how to make them and carry on the tradition. They have two kinds of beans; green/string beans and cooked navy beans. In addition to the beans, you’ll need diced onions, Farmer Fred’s favorite – bacon and vinegar. If you are vegan or vegetarian, substitute imitation bacon-bits for the bacon.
First things first, cook the navy beans. You want a total of 1 cup of cooked beans. For one cup of cooked navy beans, you will need 1/3 of a cup of dried navy beans. If you’ve never cooked dried beans. Here is how you do it. Put the beans in a kettle and add enough water that the water is at least an inch over the top of the beans. Bring to a boil and then simmer for about 2 hours. The beans should be soft but not mushy. Once the navy beans are cooked, drain them, save the drained water, and set them aside.
How to French Cut and Blanch the Green Beans.
If you are using Fresh String Beans, Remove the stem and french them. Cook them in boiling water until just barely tender. In a kettle, cover the beans with water. Bring the water to a boil, then take the beans off of the burner, drain off the water, and set them aside. For frozen french style string beans, defrost and set aside. Click Here for where to purchase the best green bean frencher.
If you don’t have a green bean frencher, cut the beans into one-inch pieces.
How Do I Make These String Beans – German Style?
Cook 1/2 of a lb. of bacon until crispy and crumble into pieces and set aside. If you don’t eat bacon, you will need 1/4 cup of imitation bacon bits.
Cook the onions in a little bacon fat or vegetable oil until translucent. Sprinkle the flour onto the cooked onions and continue cooking for another 2 – 3 minutes. Add the vinegar to the onion flour mixture. The mixture will become thick and form a paste. Add the cooked navy beans and cooked string beans. Add enough of the reserved navy bean water to thin the flour paste into a sauce. Mix together and heat through. The beans should have enough moisture that the vinegar and flour make a sauce. If the sauce is thick, add more water from the cooked beans to thin the sauce. Serve and enjoy a Christmas tradition: String Beans – German Style in July.
FAQ for Green Beans
Are Browning Breen Beans Okay to Eat?
Browning green beans can be a cause for concern, but they are generally safe to eat. When green beans start to turn brown, it usually indicates that they are past their prime and may have started to lose some of their nutritional value. However, unless the beans are severely wilted or have a foul odor, they can still be consumed. It is important to note that the taste and texture of browning green beans may not be as desirable as fresh ones. If you are unsure about the quality of the beans or if they have been sitting for too long, it is best to discard them to avoid any potential foodborne illnesses.
Do Green Beans Need to be Blanched Before Sauteing?
Green beans do not necessarily need to be blanched before sautéing, but it can be beneficial to do so. Blanching involves briefly boiling the beans and then immediately transferring them to ice water to stop the cooking process. This step helps to tenderize the beans and preserve their vibrant green color. By blanching the green beans before sautéing, you can ensure that they are cooked evenly and have a more pleasing texture. However, if you prefer a crunchier texture, you can skip the blanching step and directly sauté the beans. Ultimately, it depends on personal preference and the desired outcome for your dish.
Do Fresh Green Beans Need to be Soaked Before Cooking?
Fresh green beans do not need to be soaked before cooking, as they are typically tender and cook relatively quickly. However, some people may choose to soak them for a short period of time to help remove any dirt or debris that may be on the beans. Soaking can also help to soften the beans slightly, which may reduce cooking time. If you choose to soak your fresh green beans, it is recommended to do so for no more than 15-20 minutes. After soaking, be sure to rinse the beans thoroughly before cooking to ensure they are clean and ready to be prepared.
Why do Green Beans Turn Brown After Cooking?
After cooking, green beans have a tendency to turn brown due to a chemical reaction called enzymatic browning. This process occurs when the enzymes present in the beans come into contact with oxygen. Enzymatic browning is a natural phenomenon that happens in many fruits and vegetables, including green beans. When the beans are cut or cooked, the protective layer of the cells is damaged, allowing the enzymes to come into contact with oxygen in the air. This reaction causes the green pigment in the beans to oxidize and turn brown. Although the browning may affect the appearance of the beans, it does not necessarily indicate spoilage or loss of nutritional value. To minimize browning, it is recommended to cook green beans quickly and avoid overcooking or exposing them to air for extended periods of time.
Is it Bad to Overcook Green Beans?
Overcooking green beans can have negative effects on their taste, texture, and nutritional value. When green beans are overcooked, they become mushy and lose their crispness. This can result in a less enjoyable eating experience, as the beans may lack the desired crunchiness. Additionally, overcooking can cause the vibrant green color of the beans to fade, making them appear less visually appealing. From a nutritional standpoint, overcooking can also lead to a loss of vitamins and minerals present in the beans. Therefore, it is generally recommended to cook green beans until they are tender but still retain some firmness to ensure optimal taste and texture.
What Happens if you Overcook Green Beans?
Overcooking green beans can result in a loss of their vibrant color, texture, and nutritional value. When green beans are cooked for too long, they become mushy and lose their crispness. This can make them less enjoyable to eat and can also lead to a loss of their natural flavor. Additionally, overcooking green beans can cause them to lose some of their important nutrients, such as vitamins C and K. It is important to cook green beans just until they are tender-crisp to ensure they retain their color, texture, and nutritional benefits
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Green Beans - German Style
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- green bean french cutter
Ingredients
- 1 lb string beans Frenched and blanched (450g)
- ½ lb bacon fried until brown and crumbly. (50g) of crumbles. Substitute bacon-bits if vegan.
- 1 large onion diced (225g)
- 1 cup cooked navy beans (230g)
- 3 tbsp all-purpose flour
- ¼ cup white vinegar
- salt and pepper to taste
- 1 tbsp vegetable oil
Instructions
- Cook the Navy Beans until soft but not mushy. Set aside. Do not discard the water you cooked them in.
- If you are using fresh string beans, french the beans or cut into 1-inch pieces. (click here) for where to purchase a great string bean french cutter. Blanch the string beans (for how to click here)
- Cook the 1/2 lb of bacon until crisp and crumble into pieces, set aside. .are vegan use 1/4 cup imitation bacon bits instead
- Saute the onion in 1 Tbsp bacon fat or vegetable oil until translucent. Add the flour to the onions and cook for 2-3 minutes. Add the vinegar to form a thick paste.
- Add the french cut string beans and navy beans. Add water from the cooked navy beans to thin the onion-vinegar paste until it is the consistency of sauce or gravy. Add the bacon or imitation bacon bits and heat until hot through.
