I love these green beans. I'm not sure what else to say, really. They are just that good. I even considered just cooking some plain white rice and eating these green beans on top of it for the whole week. It's green beans in gravy, and somehow that seems to defy all the rules of eating your vegetables, but is somehow perfect. If you have some kids and you struggle to get green stuff into them, try this dish. If they don't eat it like it's chocolate cake, your children have serious problems and probably need a therapist.
Lemp Mansion German-Style Cut Green Beans
From the St. Louis Post Dispatch and Lemp Mansion restaurant
2 (14½-ounce) cans cut green beans
4 to 6 slices bacon, chopped
½ medium onion, diced small
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ teaspoons chicken base
1½ teaspoons beef base
¼ teaspoon sea salt (optional)
½ teaspoon freshly ground black pepper
2 to 3 drops Kitchen Bouquet
Extra cooked bacon and onion, for garnish
Heat oven to 400°F.
Reserving the liquid for the gravy, drain the green beans for at least 15 minutes. Once drained, place beans in an oven-safe shallow baking pan.
In a large, heavy saucepan, sauté bacon on medium high heat until slightly crispy. Add onion and use a whisk to sauté onions until they are slightly golden but still retain some texture, about 3 minutes. Add margarine, let it melt, then stir in. Sprinkle about half the flour over top, stir in well, then add remaining flour. Stir constantly on low heat until floury taste cooks off, about 4 to 5 minutes.
Stir in reserved green bean liquid and bring to a boil, stirring continuously to avoid lumps. Let simmer for about 5 minutes until mixture thickens, stirring often. Stir in chicken base, beef base, salt (if desired), pepper, and Kitchen Bouquet. Let cook for 5 minutes. Pour hot gravy over top of the beans without stirring in. Bake for 10 to 12 minutes until beans are hot.
To serve Lemp Mansion-style, transfer hot beans to a large serving bowl and top with extra bacon and onion.
Makes 4 servings