Broad Beans with Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beans, broad, frozen, can or lass
- 150 g bacon, lean
- 2 medium onion (s)
- 300 ml vegetable stock
- 200 ml milk
- 100 ml cream
- 2 teaspoons savory
- 2 tablespoons oil
- 80 grams flour
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Thaw frozen beans, drain the beans from the can or glass and collect the liquid. Dice the bacon (without the rind). Peel and dice the onions.
- Sweat the bacon and onions in a saucepan, dust with flour and deglaze with milk, stock and possibly bean water, stirring vigorously. It is essential to adhere to the specified total amount of liquid so that it does not become a soup. Add the beans and savory, season with salt, pepper and nutmeg.
- Cover and simmer over medium heat for about 15 minutes. Then add the cream and bring to the boil again.
- Parsley potatoes or jacket potatoes are ideal as a side dish.
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