Dutch Community

powered by Holland at Home

Snijbonen in bechamelsaus (string beans in bechamel sauce)

At the height of summer, string beans are widely available in the Netherlands. This typical Dutch recipe for string beans in bechamel sauce is just like grandma used to make and guaranteed to invoke fond memories of yesteryear!


500 grams of fresh string beans (or 2 tins of Bonduelle Dutch string beans)
Approx. 2 dl of milk
1 tablespoon of flour
1 knob of butter
2 teaspoons of nutmeg
A pinch of salt

Dutch string beans


First finely slice the string beans into thin strips and then cook in a pan of water (containing a little salt) for approx. 12 minutes or until tender. Alternatively heat up the tinned string beans from Bonduelle. Next drain the beans, reduce the heat to a low flame, and pour in enough milk to fully submerge them. Now prepare a paste in a small bowl, using flour and a little milk, and stir this into the beans, along with a knob of butter, the nutmeg and a pinch of salt. Continue to stir until the beans are completely immersed in a lovely, creamy sauce. Serve with new or mashed potatoes, steak or meatballs, and a tasty gravy.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: