John Myers
Side Dish: Runner Beans in Wild Garlic Bechamel
The perfect side dish: runner beans in wild garlic bechamel recipe with a picture and simple step-by-step instructions.
- 1000 g Runner beans green fresh
- 50 g Wild garlic fresh
- 1 tsp Vegetable broth
- 40 g Butter
- 40 g Flour
- 100 ml Water
- 250 ml Milk
- Black pepper from the mill
- Espelette pepper
- Savory
- I had bought a chicken for today, there should be beans with it and my wild garlic in the garden is ready, that makes a delicious sauce. This is all about the beans now.
- Wash the beans and strip off the ends. Cut diagonally into pieces approx. 2 cm in size. Put the beans together with the savory in 250 ml of boiling water and do not cook completely with the lid closed for about 15 minutes. Put aside.
- For the béchamel sauce, wash the wild garlic, cut off the stalks and finely chop the wild garlic. Melt the butter in a saucepan and add the flour, stir well and gradually deglaze first with water and then with the milk, bring to the boil again and again to thicken. Season with vegetable stock (own production), pepper and Espelette pepper. Add wild garlic.
- The sauce can be a little thicker, because now it is added to the beans (please do not pour off the cooking water) in the pot. Stir well and simmer together for another 5 minutes. Then the sauce had the consistency I wanted and the beans were done.
- It was a small feast with chicken and potatoes. I wish you a good appetite.
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