Green bean salad with sherry vinegar

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 1 jar white wine
• 250 ml vegetable stock
• 1 tsp savory
• some Worcestershire sauce
• some lemon juice
• 1 pinch(s) of sugar
• salt and pepper
• 500 g beans, green
• ½ cup vinegar (sherry vinegar), for drizzling
• ½ cup olive oil, for drizzling
• 1 bunch parsley, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

sophisticated and incredibly delicious

Sort, wash, and trim the beans, and halve them if necessary. Peel and finely chop the onion. Heat the olive oil in a saucepan and sauté the diced onion until translucent. Deglaze with white wine and add the vegetable stock. Season the stock generously with the savory, Worcestershire sauce, lemon juice, sugar, salt, and pepper. Add the beans to the stock and cook until al dente. Remove from the heat. Remove the beans and drain. Arrange decoratively, drizzle with sherry vinegar and olive oil, and season again (I often use a little cooking stock for this).