Broad Bean Salad

Summary

Ingredients

• 2 glasses beans, thick, approx. 750 g
• 2 tablespoon butter
• 100 g smoked meat or bacon, diced
• 2 onions)
• 0.07 liters white wine
• 4 tablespoon vinegar
• 200 g crème fraîche, or sour cream, or sour cream
• 2 tablespoon, leveled tomato paste
• Teaspoon savory
• 1 pinch (s) sugar
• salt and pepper
• possibly chives

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Instructions

1. Drain the beans. Heat the butter, leave the smoked meat cubes in it. Dice the onions and sauté them until translucent. Deglaze with white wine, stir in vinegar, crème fraiche and tomato paste. Add the beans and bring to the boil. After boiling, let it simmer gently for approx. 10 minutes. Season with savory, salt, pepper and possibly chives. Let it cool down at room temperature and let it steep. In any case, take it out of the refrigerator at least 2 hours before consumption. The salad tastes best when it is room temperature or when it is lukewarm after being steeped. For this salad you have to like broad beans (broad beans). Can also be prepared with normal green beans, I take 2 tablespoons more crème fraiche and leave out the tomato paste.