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German Style Green Beans at Lemp Mansion

German Style Green Beans on Monday, Feb. 8, 2016 at Lemp Mansion on 3322 Demenil Place in St. Louis. Photo by Cristina M. Fletes,

Yield: 6 to 8 servings

4 (14.5-ounce) cans cut green beans

8 to 12 slices bacon, chopped

1 medium onion, diced small

4 tablespoons (½ stick) margarine

4 tablespoons all-purpose flour

1 tablespoon chicken base

1 tablespoon beef base

½ teaspoon salt

1 teaspoon black pepper

4 to 5 drops Kitchen Bouquet (see note)

Extra cooked bacon and onion, for garnish

Note: Kitchen Bouquet is a shelf-stable browning and flavoring sauce that dates to the 1870s. It’s easily found in area grocery stores but check your pantry first because even a small bottle can last a long while.

1. Heat oven to 400 degrees.

2. Reserving the liquid for the gravy, drain the green beans for at least 15 minutes. Once drained, place beans in an oven-safe shallow baking pan.

3. In a large, heavy saucepan, sauté bacon on medium high heat until slightly crispy.

4. Add onion and use a whisk to sauté onions until they are slightly golden but still retain some texture, about 3 minutes.

5. Add margarine, let it melt, then stir in.

6. Sprinkle about half the flour over top, stir in well, then add remaining flour. Stir constantly on low heat until floury taste cooks off, about 4 to 5 minutes.

7. Stir in reserved green bean liquid and bring to a boil, stirring continuously to avoid lumps. Let simmer for about 5 minutes until mixture thickens, stirring often.

8. Stir in chicken base, beef base, salt, pepper and Kitchen Bouquet. Let cook for 5 minutes.

9. Pour hot gravy over top of the beans without stirring in. Bake for 10 to 12 minutes until beans are hot.

10. To serve Lemp Mansion-style, transfer hot beans to a large serving bowl and top with extra bacon and onion.

Per serving (based on 8): 152 calories; 8g fat; 2g saturated fat; 3mg cholesterol; 4g protein; 16g carbohydrate; 5g sugar; 2g fiber; 1,551mg sodium; 40mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Amy Bertrand 314-340-8284

@abertrand on Twitter