Bavarian Green Beans

Green beans are always a part of our holiday table; In my husband’s family, green beans are sautéed with butter and almonds—simple, nutty, and comforting. But for me, Bavarian-style green beans with a silky herbal gravy bring a whole new level of warmth to the table. Tender beans, coated in a silky sauce, are layered with fresh herbs and sweet sautéed onions, creating a dish that feels both hearty and elegant.  In the November rescue produce boxes, we were blessed with a large bag of green beans.  This recipe works beautifully with both fresh and frozen beans, making it perfect for maximizing a big harvest or utilizing those from a rescue box.

A friend once said this dish reminded her of a fresh green bean casserole. I had to laugh—those are fighting words in our house. My husband and I have never been fans of this modern dish, with its canned soup and limp beans. Grüne Bohnen, or Bavarian green beans, is a centuries-old dish that, in contrast, is vibrant, fresh, and far more comforting.

This recipe leans into the rustic flavors I love—simple ingredients, cooked within a few minutes, but with attention to texture and seasoning. The gravy adds richness without overpowering, while the herbs and onions give depth and warmth. It’s the kind of side dish that feels at home on a regular Tuesday night dinner or as a side along with holiday favorites.

For me, it’s proof that holiday traditions can be reimagined with just a few thoughtful twists—bringing flavors that are both nostalgic and new, and making more healthful dishes that feel at home on any table.”

Bavarian Green Beans

2 tbsp butter

1/2 of an onion, roughly chopped

1/2 tsp pink salt

1/4 tsp black pepper

2 tbsp unbleached flour

1 cup of chicken broth

1/2 tsp dried savory (use thyme if you can't find it) and parsley

1 lb. of green beans

Makes 4 servings.

Start by doing a quick blanch with the green beans in salt water for about 30 seconds.  Drain the green beans and set aside.  Reserve the blanching water.  In a skillet over medium heat, melt the butter.  Add the onions, salt, and pepper.  Sauté for 3-4 minutes or until the onions are translucent but not browned.  Stir in the flour and cook for 1 minute.  Whisk in the broth and add some of the reserved salt water if it gets too thick.  It should have the consistency of gravy.  Add the savory, parsley, and green beans.  Cook for 3-4 minutes more to let the flavors come together.

For more holiday ideas:

Peppermint Hot Cocoa

Cranberry Pineapple Bread

Homestyle Biscuits

Blood Orange and Ginger Snack Cakes

Pecan Pie Bars

Chili Chocolate Mousse with Toasted Hazelnuts

Moelleux à la Banane

Cranberry Pineapple Sauce

Squash Mornay Sauce

Turkey Basting Sauce

French Cut Green Beans with Dill Butter

Garlic Parmesan Roasted Carrots and Potatoes

Pan-Fried Yellow Squash with Walnuts

Roasted Acorn Squash

Roasted Tomato Cornbread Dressing

Vegetarian Beer Brats

Vegetarian Chicken Cutlets

Food, like a loving touch or a glimpse of the divine power, has the ability to comfort.

- James Beard