Title: Sweet and Sour Beans
Categories: Hungarian Vegetable Ceideburg
Yield: 1 Servings

1/2	kg	Green or butter beans
		Salt
2	tb	Oil
3	tb	Plain flour
6	tb	Vinegar
3	tb	Sugar

Cook the beans in boiling, lightly salted water to cover. Make a roux (see recipe for creamed spinach) with the oil and plain flour and add the beans together with their cooking water, stirring constantly, to make a thickish sauce (add more water if necessary). Add the vinegar and sugar and stir until the sugar is dissolved. Taste and adjust if necessary by adding more vinegar or sugar. Continue cooking, stirring, for a few more minutes. Serve.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

previous

next