(Ft. Wayne, IN, u.s.a.)
The is a preserved snibbled green bean recipe. First, the beans are snibbled and then about one pound of beans are mixed with a teaspoon of salt until when keading it, water appears. They used to be put in crock with a stone on the plate to keep the beans under the brine. Then after they sit about 2 to 3 months, you purchase nice piece of pork with some fat on it roast or shoulder, then placing it in the large kettle, you add potatoes, and the beans Marrowfat or Navy,or Great northern, that have been sitting overnight in water in the kettle. Cook 2-3 hours depending on size of roast and a half hour before being done add smoked sausage in chunks to the top. Serve roast and smoked sausage on the platter and the potatoes, green beans, and great northern beans in a bowl. Add rolls and applesauce, or apple salad and the meal is served. Came from area of FCD Wyneken family (Halle).
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