Braune Bohnen(Green Beans in Gravy)
Submitted by jazz82
Traditional German braune bohnen: green beans tossed in a dark brown roux gravy with clove-studded onion and bay leaf. A savory-sweet side dish that turns simple beans into something extraordinary.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minBraune Bohnen is one of those old German side dishes that doesn’t get nearly enough attention outside of Oma’s kitchen.
You build a deep, nutty-brown roux from lard and flour, thin it out with broth or water, then let it simmer with a clove-studded onion and bay leaf until the gravy is rich and fragrant.
Al dente green beans get stirred right in and soak up all that savory goodness.
A touch of sugar and vinegar at the end brings that classic German sweet-sour balance that makes this dish so addictive.
Pro Tips
- Take the roux to a deep chocolate brown for the richest flavor, but stir constantly so it doesn’t burn
- Use meat broth instead of water for a more robust gravy
- The clove-studded onion is traditional and adds warm spice without overpowering the beans
- Serve alongside roast pork, sauerbraten, or any hearty German main
Ingredients
Directions
In a wide saucepan, melt the fat, and then slowly stir in the flour, until you have a dark brown roux.
Add enough water or meat broth to obtain a thick gravy.
Add salt, the onion with the two cloves, the bay leaf, and sugar, and slowly simmer for about 20 minutes.
Meanwhile cook the green beans in salted water until al dente.
Drain water. Stir green beans into gravy and let steep for a few minutes before serving.
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