Ginger beans with roasted almond flakes

Ingredients for 3 servings:

• 500 g bush beans
• ½ onion(s), red
• 2 ½ cm ginger
• 200 ml vegetable stock
• 2 tsp mustard, sweet
• Salt and pepper, white
• 1 shot of fruit vinegar
• 3 tbsp almond flakes
• 1 tbsp olive oil
• possibly butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

De-top the beans, cut into bite-sized pieces, and wash them. Finely dice the onion. Peel and halve the ginger. Heat the olive oil in a saucepan and briefly sauté the onions. Then add the beans and immediately add a good splash of vinegar and half of the ginger. Press the other half of the ginger using a garlic press and add it to the beans. Stir in the sweet mustard and a little pepper, pour in the vegetable stock, and simmer with the lid on for a good 20 minutes. Only when the beans are tender and al dente do you add salt to taste. In a small pan alongside, toast the flaked almonds with a little butter until golden brown, if desired. Arrange the beans with the toasted almonds and serve. Roast or boiled potatoes go very well with this dish.