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.
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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.
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- green bean french cutter
- 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
- Cook the Navy Beans until soft but not mushy. Set aside. Do not discard the water you cooked them in.
- 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.