Sunday, February 21, 2010

Spectacular Sides: Gruner Bohnensalat (Green Bean Salad)

Tonight was the first time that I've made this particular German dish. One word--Fabulous!! It was such an intriguing combination of flavors that really tempted my taste buds. I'll definitely make this again.

Gruner Bohnensalat (Green Bean Salad)

2 slices bacon
1 medium/small onion, chopped
1/4 cup water
1 can green beans, drained (I drain my canned vegetables to remove some of the salt content, but you can certainly use some of the water from the canned green beans, omitting the 1/4 cup water and 1/2 tsp salt)
1/3 cup vinegar (I used white distilled)
2 1/2 Tbsp sugar
1/2 tsp salt

Cook bacon in 3-qt saucepan, stirring occasionally, until crisp. Drain grease.
Chop cooked bacon up on cutting board into small pieces.
Meanwhile, cook onions in same saucepan as the bacon, stirring frequently.

Add remaining ingredients, stirring to loosen up brown bits on bottom of saucepan. Heat to boiling, stirring well. Turn heat down to low and simmer for 5-10 minutes or until most of the heat is absorbed.
Serve & enjoy!

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