German Pan Roasted Green Beans
with Bacon and Tomato
Grüner Bohnen braten mit Speck und Tomato


1lb Fresh or Frozen Green Beans or 3 cups of marinated green bean salad
1 teaspoon Bohnenkraut (dried summer savory)
4 strips Speck or bacon chopped medium dice
1 /2 large onion diced 1/4 inch (a heaping cup full)
1 cup diced tomatoes
1/2 teaspoon each salt and pepper


1. Boil the green beans in 1 quart of water for 5 to 10 minutes until tender crisp. If using Frozen or marinated green bean salad you can skip the first 2 steps.

2. Drain the green beans.

3. While the beans are cooking saute bacon till fat is rendered and starts to brown. Then add the onions, Bohnenkraut, salt and pepper and cook until translucent.

4. Add the drained green beans and tomatoes to the skillet cover and cook for 20 -30 minutes.

An Alternative method is to put everything in a crockpot and cook for 4 hours.

You can also omit the tomatoes if you like.