John Myers
Ingredients for 4 servings:
- 800 g beans, thick (frozen, can or jar)
- 150 g lean bacon
- 2 m.-sized onion(s)
- 2 tbsp oil
- 80 g flour
- 200 ml milk
- 300 ml vegetable stock
- 2 tsp savory
- e.g. salt and pepper
- n. B. Nutmeg
- 100 ml cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
that’s how my grandma made it
Thaw frozen beans, drain canned or jarred beans, and reserve the liquid. Dice the bacon (without the rind). Peel and dice the onions. Sauté the bacon and onions in hot oil in a pan, dust with flour, and deglaze with milk, stock, and any bean water, stirring vigorously. Be sure to use the specified total amount of liquid to avoid a soup. Add the beans and savory, season with salt, pepper, and nutmeg. Cover and simmer over medium heat for about 15 minutes. Then add the cream and bring back to a boil. Parsley potatoes or boiled potatoes are a good side dish.
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