*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500       g            Cut green beans, sliced on
                         -the diagonal (a generous
    2       tb           Flour
   50       g            Far (3 1/2 Tbsp)
                         A bit water
    1                    Onion studded with 2 cloves
    1                    Bay leaf
                         Vinegar to taste
                         A bit of sugar
   [Literally: Brown Beans]
   From grandmother’s more thrifty times; rarely
   encountered today.
   In a wide saucepan, melt the fat, and then slowly stir
   in the flour, until you have a dark brown roux.  Add
   enough water or meat broth to obtain a thick gravy.
   Add salt, the onion with the two cloves, the bay leaf,
   and sugar, and slowly simmer for about 20 minutes.
   Meanwhile cook the green beans in salted water until
   al dente.  Drain water.  Stir green beans into gravy
   and let steep for a few minutes before serving.
   'Dampfnudeln' (yeast dumplings) are often served with
   this dish.
   Serves 4.
   From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
   Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
   1976. (Translation/Conversion: Karin Brewer) Posted
   by:  Karin Brewer, Cooking Echo, 9/92
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