German Sweet Sour Green Beans and Carrots Blindehuhn




1 cup chopped carrot
1 pkg. (9 oz.) frozen cut green beans
2 slices bacon
1 md. onion, sliced
1 apple, peeled, cored and sliced
2 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. salt


In saucepan cook chopped carrot, covered, in small amount boiling salted water till nearly tender, about 10 minutes. Add cut green beans and return to boiling. Cover and cook till the vegetables are tender, about 5 minutes more. Drain well. In a skillet cook bacon till crisp; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. Cook sliced onion in reserved drippings till tender but not brown. Add sliced apple, vinegar, sugar and salt. Cover and cook just till apples are tender, 3 to 4 minutes. Add cooked beans and carrot; heat through. Sprinkle with the bacon. Serves 4-6.

Heritage Cooking BHG

Author's Comments

Sweet Sour Green Beans and Carrots is more traditionally called Blindehuhn or blind hen by the immigrants from Westphalia who brought it to us. The original version is a casserole made with green and white beans, carrots, potatoes, onions, and apples. This American adaptation is minus the white beans and potatoes.

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