Prep 10 mins
Cook 15 mins
Savory is essential for this recipe. In fact, Bohnenkraut is German for savory and translates to "bean-herb."
- 1 lb fresh green beans, washed and trimmed
- 1 beef bouillon cube
- 1 cup water
- 1 tablespoon butter
- 1 small bunch fresh savory, tied with kitchen string (for easy removal)
- 1 small bunch fresh parsley, chopped (optional)
- Bring the water, beef bouillon, and butter to a boil in a large saucepan.
- Add the green beans and savory, making sure to loosely drape or tie the kitchen string to the handle of the pot so it does not burn and can easily be retrieved to remove the savory; cover and cook 10 - 15 minutes to desired tenderness.
- Remove savory, drain beans, and place in a serving dish.
- Garnish with parsley, if desired.
These were wonderful, but you really must use fresh savory, which can be difficult to find. However, after some searching, I came up with it, and boy, was I glad that I did. It added such a distinct yet mild flavor. You could really taste the fresh green beans, but the butter, bouillon and savory added just the right touch. Thanks for sharing this. Made for ZWT6.
this didn't go over so well but the inhabitants here are weird about green beans (my personal favorite). *I* thought these were yummy. i used 1c beef broth instead of bouillon & water. i also used dried herbs which weren't removed. i think the problem was i used too much dried herbs - the fresh would have been a more delicate flavor. i also used frozen green beans, which was fine. i'd make these again...an easy way to dress up green beans! made for ZWT6/Zany Zesties. :)