Summary

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

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Instructions

1. 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.
2. Now put the beans in a sieve, drain and cut into narrow lozenges.
3. 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.