Whether you’re a fan of green beans or have been wondering what the fuss is all about, this German recipe for green beans with summer savory is sure to please your palette. In fact, it would seem that the aromatic, peppery summer savory and green beans were made to compliment each other. Perhaps that’s why this herb is named Bohnenkraut, which literally means “bean herb.” Throw in some tasty bacon bits, tomatoes and onions, and you’ve got a flavor fest on your hands. You might even catch kids doing a little dance in their chairs with every bite. And (gasp!) they might even ask for more.
Peel and dice the onions.
Chop the bacon into ¼ inch squares.
Roughly chop the tomatoes.
Place green beans in a colander and wash under cool running water.
Fill a large saucepan with water, add salt and bring to a boil. Pour in drained green beans and bring back up to boil. Boil beans until they become tender but still have snap (about 5 – 10 minutes). Drain and run under cold water to stop the cooking process.
In a skillet, sauté bacon over medium heat-high until browned and crispy (about 5 – 7 minutes), stirring occasionally.
Then stir in the following:
salt (½ teaspoon)
Continue sautéing until onions become translucent and soft.
Add the tomatoes and chicken stock.
Reduce heat to low, cover and allow to simmer for 20 minutes, or until tomatoes are becoming tender. Uncover, raise heat to medium-high and cook until the liquid has evaporated.
Remove from heat and transfer tomato mixture into a large heatproof bowl to cool down. Once cooled, stir green beans into tomato mixture. Serve at room temperature or chill in refrigerator before eating.
Optionally, spoon a dollop of Barvarian spicy beer mustard over the top for added flavor.