Last Updated on 4 years by Tim
Today I’m going to present you one of my go-to vegetable sides whenever I’m short on time. Braised green beans are typically served alongside meat-centric meals. Their flavor goes well with almost anything and their gorgeous green color never fails to excite the eyes.
As a kid, I got to eat a lot of braised green beans my mother prepared for me. Always accompanied by an old German saying: “green beans for my beloved son” (‘Böhnchen für das liebe Söhnchen’). Maybe it’s because green beans are one of the vegetables most children eat without complaint that they are often served whenever kids are at the table.
Table of Contents
How to improve the digestibility of braised green beans
The varieties of green beans most commonly used in German cuisine are the bush been (‘Buschbohne’) and princess bean (‘Prinzessbohne’). They aren’t suitable for raw consumption. They should always be cooked for at least 8-10 minutes to completely destroy the toxic phytohaemagglutinin (PHA) protein. Make sure to trim off the stringy ends as well as they are hard to chew.
Savory is the most common spice to season green beans within Germany. It’s no wonder, that its German name literally translates to bean weed (‘Bohnenkraut’). Besides its peppery aroma, one of the reasons that it is so commonly added to green beans is that it aids the digestive process. Green beans contain a high amount of trisaccharides which our body has no ability to digest. They end up being digested by our gut bacteria which can cause bloating.
The tannins found in savory can prevent excess gas formation in the gut and help to calm the stomach. Even in Germany, it can be challenging to find fresh or even dried savory. So if you struggle to source it, you can replace it with thyme which has a similar flavor profile and can also aid digestion.
Braised green beans are a wonderful side dish for pan-fried potatoes, pork head cheese, or pork pot roast.
Braised green beans with savory (‘Grünes Bohnengemüse’)
Ingredients
- 1 tablespoon olive oil
- 2 shallots, finely minced, about 4 tablespoons
- 14 ounces (4 cups | 400 g) green beans, trimmed and halved
- 1/3 cup chicken broth, vegetable broth, or water
- 1/2 teaspoon dried savory
- 1/2 teaspoon sugar
- 1 tablespoon butter
- salt, to taste
Instructions
- Heat the olive oil in a nonstick saute pan over medium heat and sweat the shallots for 2-3 minutes. Add the beans, chicken broth, vegetable broth, or water along with the savory. Let the liquid come to a simmer, cover the pan with a lid, and let the beans cook over low heat for about 10 minutes until most of the braising liquid has disappeared (you might want to braise them longer if you prefer them very tender). Then remove the lid and add the sugar and butter. Season to taste with salt.
Easy and looks delicious!
Thank’s a lot June!
Wie andere Rezepte auch, gut beschrieben, könne als Omi nichts finden was nicht stimmt *g*
Vielen Dank, Catharina!
Pingback: Arctic Char with Horseradish Sauce ('Saibling mit Meerrettichsoße') - My German Table
Pingback: Pork Rib Soup ('Rippcheneintopf') - My German Table
My daughter made these last night. We eat a lot of green beans, and this is my favorite recipe. Delicious!
Thanks for your comment, Dave! Yes, green beans are simple to prepare and always taste great.