Clint's potatoes and beans mixed together – soured

Ingredients for 6 servings:

• 1 kg potatoes, peeled
• 1 kg beans (green beans, frozen)
• 150 g bacon, fattier
• 700 ml milk
• 6 tbsp flour
• 3 tbsp vinegar
• some salt
• some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, cut the peeled potatoes into bite-sized cubes and boil them in salted water. (The pot should be large enough, as all the ingredients will be combined later.) While the potatoes are cooking, boil the frozen broad beans in lightly salted water until al dente. After cooking, add the beans to the potatoes and keep warm in a covered pot. For the “Bacon Béchamel Sauce,” cut the fatty bacon into cubes and fry in the pot at a moderately high heat (otherwise, it will smoke and splatter terribly when the other ingredients are added). Now add the flour and then the milk to the fried bacon, stirring constantly. Season with salt, pepper, and vinegar, and bring to a boil briefly. Now add the “Bacon Béchamel Sauce” to the potatoes and beans and mix well. Clint’s “Potatoes and Beans with a Sour Touch” tastes especially good with meatballs or bratwurst.