Sunday, July 20, 2008

Hot German Green Bean salad

Interesting take on using green beans. Not sure if I would used the recipe again without some tinkering. However they were eaten and liked by everyone. I found the recipe in a cookbook titled Simply in Season, it celebrates using fresh local foods in cooking.
1 1/2 pounds green beans
Cook, covered, in boiling water until barely tender. Drain, reserving 1/4 cup cooking liquid.
3 slices bacon
Fry until crisp; remove all but 2 tablespoons drippings from frypan. Drain bacon and crumble, set aside.
2 tablespoons sugar
1 tablespoon lemon juice or white vinegar
1/2 teaspoon salt
1 small onion, sliced into rings
Add to bacon drippings along with reserved cooking liquid.
1/4 cup water
2 teaspoons cornstarch
Mix together, stirring until dissolved. Stir into frypan. Cook until thick and clear, stirring constantly. Add cooked beans and heat though. Sprinkle with bacon and serve.

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