Sweet-Sour Green Beans (Sup-saure grune Bohnen) (Austria)

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Sweet-Sour Green Beans (Sup-saure grune Bohnen) (Austria)

Source: Encyclopedia of European Cooking (veganinzed)

 

 

1 Ib (450 g) fresh string beans

1 1/2 gills (7 1/4 fl oz) (213 ml) water

1 clove garlic

1 small onion

nutmeg, grated

1 bay leaf

1 tablespoon (3 tsp) chopped parsley

salt and pepper

1 tablespoons (3 tsp) tarragon vinegar

2 cloves

2 tablespoons (6 tsp) vegan margarine

1 1/2 (4 1/2 tsp) tablespoons sugar

 

 

String the beans and cut off heads and tails. Put the water in a large

saucepan and bring it to the boil. Peel and slice the onion and add

it with salt, pepper, bay leaf, peeled garlic clove and nutmeg to the

water. Let these simmer for 10 or 15 minutes, then add the beans and

cover the pan. Let them boil for 10 minutes. Pour off the water into

a bowl and put the beans in a dish to keep hot. Put the liquid back

into the saucepan and take out the garlic clove and the bay leaf. Add

sugar, vinegar and cloves and bring to the boil. Boil until half the

liquid has evaporated, then take out the cloves. Now stir in the

margarine. When it is melted add the beans. Chop up the parsley as

small as possible and stir it in. Serve at once.