Summary

Ingredients

• 150 g beans, thick, fresh or frozen, not canned
• Salt water
• 150 g beans, reen, fresh or frozen, not canned
• 150 g runner beans, fresh
• 2 tablespoon butter
• 0.5 teaspoon ½ savory
• salt and pepper

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Instructions

1. Blanch the broad beans in salted water and then rinse in cold water. Peel the bean kernels out of the tough shell. Put aside.
2. Likewise, just cook the green beans in salted water, rinse and set aside. Cut the runner beans diagonally into fine strips, cook just like the previous beans, quench and set aside.
3. Now brown the butter in a pan until it is lightly nutty, add the savory and then toss the three types of beans in the hot butter and heat. Season to taste with salt and pepper.
4. A tasty accompaniment to stews, game and steaks.