Green Beans Viennese

GreenBeansViennesebfLOLemon. Onion. Apple. Canned Green Beans.

I have NO IDEA what makes this an example of Austrian Cuisine; and, to be honest, when I came across the recipe in vintage advertisement from the nice folks at Del Monte I thought it more than a bit, ermmm, strange.

But then I got to thinking about it…

You know what? This is really, REALLY good (!) – and while not a bad option for dressing up canned green beans – I’ll wager it would be a show stopper with blanched fresh or frozen.

Why did this mid-century recipe disappear? Maybe it was considered too fussy for canned veggies (though it’s really not – it’s not much more effort than THE CASSEROLE that’ll soon be on everyone’s holiday table), or maybe it was the corn starch – that one ingredient too far. In any event; slightly spicy, slightly sweet – with crisp bits of apple and tart slivers of lemon – I think this is a fine addition to any autumn dinner menu.

•2 tbsp butter or margarine
•1 tbsp water
•1/4 granulated sugar
•1/2 tsp salt
•1/4 tsp paprika
•4 whole cloves
•1 lemon, seeded and thinly sliced
•1 red apple, cored and cubed (don’t peel)
•1 medium onion, diced
•1 tsp cornstarch dissolved in 1 tbsp cold water
•1 can green beans, drained

Heat butter, water, sugar and spices together to make a syrup. Add lemon slices and simmer until transparent – about five minutes.

Stir in apple and onion, cover and cook for another five minutes or so, until the apple is just tender.

Add the cornstarch dissolved in water and stir until the sauce thickens.

Add the drained green beans and gently stir until heated through.

Want more mid-century canned veggie madness? Check out Green Beans Mandarin for a slightly Asian, but equally yummy, vintage variation on the canned bean theme.

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