Germans love their green beans (Grüner Bohnen) and use them in all kinds of ways. A favorite herb to use is Bohnenkraut (summer savory) and they are often long simmered. In years past green beans were often very tough unlike the breeds that are in most grocery stores in the U.S. today. I still like the long simering because the flavors have more time to blend and balance. You can use a marinated green bean or ones that you have pickled. This is called Sauer Bohnen braten.
Ingredients:
1lb Fresh or Frozen Green Beans or 3 cups of marinated green bean salad
1 teaspoon Bohnenkraut (dried summer savory)
4 strips Speck or bacon chopped medium dice
1 /2 large onion diced 1/4 inch (a heaping cup full)
1 cup diced tomatoes
1/2 teaspoon each salt and pepper
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Directions:
1. Boil the green beans in water for 5 to 10 minutes until tender crisp. If using marinated green bean salad you can skip the first 2 steps. |
2. Drain the green beans. |
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3. While the beans are cooking saute bacon till fat is rendered and starts to brown. Then add the onions, Bohnenkraut, salt and pepper and cook until translucent. |
4. Add the green beans and tomatoes to the skillet cover and cook for 20 -30 minutes.
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An Alternative method is to put everything in a crockpot and cook for 4 hours. 
You can also omit the tomatoes. Product Links and more Recipes
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