Swabian Bean Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 ml beef broth, strong
- 200 g beans, reen
- some savory, fresh or grated
- 1 onion (s), small to medium-sized
- some butter
- 1 tablespoon, heaped tomato paste
- 2 tablespoon flour
- Salt and pepper, black
- 4 Viennese sausages (string sausages)
Print Recipe
Pin Recipe Instructions
- Heat the beef broth in a saucepan. As soon as it boils, turn the heat down a little and add the beans and savory. If the amount of liquid is too small, add a little water. Let the beans simmer for 15 minutes with the lid closed.
- At the same time, heat a little butter in another saucepan, peel and finely chop the onion and slowly sauté in the butter until translucent. Add the tomato paste and roast for a short time. Add the flour, prepare a roux while stirring and stir in some cold water with a whisk. When the beans are up for cooking, add them with the broth and savory. Then let everything simmer for 20 minutes, reduce it to the desired amount and taste with salt and pepper.
- Finally, add the sausages and heat them in the sauce.
- The bean vegetables are served with homemade spaetzle.
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