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RECIPE: Bohnensalat

This recipe was a part of our Food and Beer Pairing meal, which you can read more about HERE. The basis of it was taken from vintage cookbook: Time Life Foods of the World – The Cooking of Germany. Certain things have been simplified, or edited to make it more “modern friendly”.




(French-Bean Salad)
Serves 4


1 to 1 ½ tablespoons red- or white-wine vinegar
2 ½ tablespoons olive oil
1 ½ teaspoons salt
Freshly ground black pepper
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped parsley
1 lb. fresh French beans
1 sprig fresh summer savory, or ¼ tsp dried summer savory


1. In a small bowl, vigorously beat together (with a whisk) the vinegar, oil, 1 tsp of salt and a few grindings of the pepper. Blend thoroughly.
2. Mix in the dill and parsley.
3. Set a cover on the bowl and set aside the mixture.
4. Cut the ends of the beans and cut them into 2 inch lengths.
5. In a medium-sized saucepan half filled with water, add the rest of the salt, savory and bring to a boil over high heat then drop the beans in by the handful.
6. Bring the water back to the boil, reduce the heat to medium-low and boil the beans (uncovered) for 10 to 11 minutes, until tender but still slightly firm. Do not overcook them.
7. Drain the beans through a colander and for a few seconds, run cold water over them to stop cooking.
8. Spread thee beans on paper towel and pat them dry.
9. Place the beans in a large mixing bowl and pour the dressing over top.
10. Stir the beans until they are all coated thoroughly. Taste for seasoning and chill for 1 hour before serving.

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