Mama’s Green Beans

My grandmother always used to cook green beans this way, and they always tasted absolutely delicious. I tend to cook more than I need because they’re also delicious cold as a salad.

For 4 as a side dish
450g (1 lb) fine green beans (although any kind of green bean will do)
2 teaspoons dried onion flakes OR 2 slices of medium onion finely diced
1 teaspoon dried bohnenkraut (known in UK as savoury)
Pinch of salt
Olive oil

Method 1 – using fresh onion
Cover the bottom of a large heavy pan with the olive oil and gently warm on the stove.
When the oil is warm add the diced onion, cook until it becomes translucent.
In the meantime, top and tail the beans, wash under running cold water. Leave them with water clinging to them, do not shake them dry.
Add the beans to the pan; shake the pan to ensure they get coated with the oil.
Add the dried herb, and a pinch of salt.
Turn the heat down as low as it can possibly go.
Place a tight lid on the pan; leave the beans to gently sweat for about an hour.
Occasionally check that they don’t dry out. If needed, add a tablespoon of water.

Method 2 – using dried onion flakes
Cover the bottom of a large heavy pan with the olive oil and gently warm on the stove.
Top and tail the beans, wash under running cold water. Leave them with water clinging to them, do not shake them dry.
Add the beans to the pan; shake the pan to ensure they get coated with the oil.
Add the dried onion flakes, the dried herb, and a pinch of salt.
Turn the heat down as low as it can possibly go.
Place a tight lid on the pan; leave the beans to gently sweat for about an hour.
Occasionally check that they don’t dry out. If needed, add a tablespoon of water.