Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 320 g runner beans, broad reen
- 2 liters water, salted
- 1 tablespoon baking soda
- 1 tablespoon olive oil, virgin
- 10 g butter
- 1 shallot (s)
- 50 g bacon, sliced
- 2 tablespoon crème fraîche
- Salt and pepper, freshly ground, white
- 1 pinch (s) nutmeg, freshly grated
- 2 stalks savory, fresh, plucked and chopped very, very finely
Print Recipe
Pin Recipe Instructions
- Clean the beans, d. H. remove any threads. Then cook in boiling, salted water (with the addition of 1 tablespoon of baking soda to keep the color) open for 5 minutes and rinse in ice-cold water, i.e. blanch.
- Now put the beans in a sieve, drain and cut into narrow lozenges.
- Finely dice the shallot and sauté in the oil with the butter without changing color. Cut the bacon slices into very small squares, pull apart and add. Steam for 1 min. Add the crème fraîche, mix while stirring and season with salt, pepper, nutmeg and savory. Add the beans, let them get hot and season again if necessary.
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