Summary

Ingredients

• 750 g beans, reen
• salt
• 125 g bacon, streaky
• 2 onions)
• 1 glass red wine
• 125 ml meat stock
• 1 small can carrot (s)
• 40 g butter
• 40 grams flour
• 1 tablespoon parsley
• 1 tablespoon chives
• 1 teaspoon savory

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Instructions

1. Clean, wash and break the beans. Pre-cook in salted water for about 20 minutes. Dice the bacon. Leave in the pan until translucent. Peel and dice the onions and roast them in the bacon until golden. Add the half-cooked beans. Add red wine and meat stock. Cook for about 15 minutes. Add the carrots.
2. Knead the butter with flour. Add to the vegetables, stir and cook for about 7 minutes. Chop the herbs and sprinkle over them.
3. Approx. 463 Kcal per serving.
4. Menu suggestion: First, serve a chicken broth, as the main course, serve beef roast, Burgundy beans and boiled potatoes, and as dessert, serve pear Chantilly.
5. Tip: If it`s not in season for fresh green beans, you can switch to frozen beans or canned beans. You can choose between green beans, green beans and cut beans.