Do Italians, Frenchmen, and Germans eat beans?

Answer 1

Yes they do and they have a real gas doing it.

Answer 2

As do the Alaskan, American, Argentinian, Armenian, Asain, Australian, Austrian, Belgian, Brazilian, British, Burmese, Canadian, Czechoslovakian, Chinese, Colombian, Dutch, Egyptian, Ethiopian, Filipino, Finnish, Greek, Hawaiian, Hungarian, Irish, Japanese, Korean, Lebanese, Mexican, Moroccan, Norwegian, Pakistanian, Persian, Peruvian, Polish, Portuguese, Rumanian, Russian, Scottish, Serbian, Spanish, Swedish, Tahitian, Tibetan, Turkish, Ukrainian, Venezuelan, Vietnamese, Welsh any anyone else not listed eat beans. Your Point?

Answer 3

German Green Beans

4 slices bacon
1/2 cup chopped onions or 2 tablespoons dried onion flakes
2 tablespoons flour
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup vinegar (cider, if possible)
2 (14 1/2 ounce) cans green beans, washed and cut (reserve 1/2 cups liquid from canned beans or water if using fresh) or 2 1/2 lbs fresh green beans, washed and cut (reserve 1/2 cups liquid from canned beans or water if using fresh)
1/4 cup bacon bits (Bacos)

1. Fry the bacon in a large cast-iron skillet until crisp, then drain on paper towels, leaving the fat in the pan.
2. Add the onion and cook until light golden and tender, then add the flour and stir, cooking for about 1 minute.
3. Add the sugar, salt, pepper, bean liquid or water, and vinegar, stir, and bring to a rolling boil; Allow to boil for about 3 minutes to thicken the sauce. Add the bacon bits at this time.
4. Add the green beans and cook until heated through, about 7--8 minutes.
5. Transfer the beans and sauce to a serving bowl and top with crumbled bacon.

Answer 4

Of course. Some common beans are cannelini (white beans) to Italians; they often have them in soups. The French like them as well; often in casseroles; the Germans call beans bohnen.

Actually, green beans and mushrooms (with butter in it) is English.

Answer 5

Great French recipe:

Winter Cassoulet

This simplified version of the classic French dish uses canned beans and pork sausage, condensing many steps into one. Serve with green beans.

1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 1/2 cups chicken broth
1 onion, thinly sliced
3 carrots, cut into 1/2-inch dice
3 parsnips, cut into 1/2-inch dice
1 tomato, chopped, or one 8-ounce can whole tomatoes, drained and chopped
3 15-ounce cans of great Northern, cannellini, or navy beans, drained and rinsed
5 sprigs fresh thyme or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cloves garlic, minced
1 cup plain breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter, melted

In a Dutch oven (a heavy pot, usually made of cast iron, that you can use on the stovetop and in the oven), heat the oil over medium heat. Cook the sausage until well browned, breaking it up with a wooden spoon. Remove and drain on paper towels; set aside.
Pour out the excess oil from the Dutch oven. Add the chicken broth, vegetables, beans, thyme, salt, pepper, a third of the garlic, and the sausage and return to heat. Mix well, scraping up any brown bits that have stuck to the bottom of the Dutch oven. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, about 1 hour, until thickened and the vegetables are tender.
Heat oven to 400° F. In a bowl, combine the breadcrumbs, parsley, butter, and remaining garlic. Sprinkle evenly over the cassoulet and place in the oven. Bake, uncovered, until the crust is golden brown, 10 to 15 minutes.
Keep it: Refrigerate leftovers in a smaller baking dish up to 2 days. Reheat at 375° F for about 20 minutes. To make ahead and freeze, prepare without the breadcrumb topping. Cover and freeze up to 4 months. When ready to cook, uncover the cassoulet, sprinkle with the breadcrumb mixture, and bake, unthawed, 45 minutes to 1 hour at 400° F.

Yield: Makes 6 to 8 servings

This is great on cool Fall evenings and cold winter nights!

Miller's Beans - - Fagioli alla Mugnaia
NGREDIENTS:

* 1 pound (500 g) dried white beans
* 2 ounces (50 g) finely minced canned tuna
* 2 hard-boiled eggs, well crumbled
* A salted anchovy (or 2 filets) rinsed, boned, and minced (or ground in a mortar)
* 1/2 a clove of garlic, minced
* 2 fresh mint leaves, shredded
* 2/3 cup (150 ml) extravirgin olive oil

PREPARATION:
Soak the beans overnight, then boil them in water to cover by an inch or so, until tender. Drain them well and put them in a bowl.

While the beans are cooking, combine the other ingredients in a bowl, whisking them well.

Pour the sauce over the beans and serve them cool.

Answer 6

French and Italians do. There are some very good heirloom varieties of beans that come from France.

They are hard to find at the store, but you can grow them yourself.

www.seedsofchange.com catalog sells some of those varieties.

Answer 7

Yes

Answer 8

I don't know about Germans, but Italians and French do.

Answer 9

Yes. They often call those vegetable "propelling greens" since they tend to produce excessive gas.

Usually it is a good idea to arrange for people to either eat those "Propellers" out doors or to serve them in a very well ventilated dining hall.

Answer 10

Ceci beans aka garbanzo beans (hummus) - Mediterranean

Answer 11

just remember... a good and well balanced diet mekes you eating everything. so... yes italians eat beans and there are many varieties and many recipes you can enjoy!