Grüner Bohnensalat

 The Art of Hermann German Cooking is a cookbook from Hermann, Missouri, which was founded by German immigrants.  Both Myrna and I have visited there; it is an interesting tourist stop.

I made this great salad from the cookbook…it’s totally yummy, and I have already made it again several times.  It reminds me of German potato salad, but it has no thickener, so it’s gluten-free too!  

This was especially good with ham steak from Frick’s, also in Missouri. Gutes Essen!

         

Grüner Bohnensalat

  1        pound  green beans -- fresh

     ½    cup  onons -- chopped

  4        tablespoons  bacon fat

  4        tablespoons  vinegar

  3        tablespoons  sugar

  1        teaspoon  salt

Wash and trim beans.  Cut if desired.  Cook in salted boiling water until tender, about 15 minutes.  Drain.

Cook onion in hot fat over low heat until soft, about 5 minutes.  Add beans and other ingredients.

Mix well and heat through.  Serve warm.

You can heat a quart of canned green beans, drain and follow the rest of the recipe.

Yield:   "4 cups" – about 6 servings