in Recipes

bean salad

updated

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Ingredients for 2 servings:

  • 500 g beans (runner beans)
  • ½ onion(s), chopped
  • ¼ liter vegetable broth
  • 2 tbsp vinegar (fruit vinegar)
  • 1 piece(s) sugar cube
  • 1 tsp salt
  • 3 tbsp sunflower oil
  • pepper
  • some nutmeg

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

from the hot brew

Wash the beans and cut into thin strips. Bring the vegetable stock (which can be quite strong) to a boil in a saucepan with 2 tablespoons of vinegar, sugar cubes, and salt. Add the green beans and chopped onion and cook for about 10-12 minutes until the beans are al dente. Drain the beans in a sieve, reserving some of the liquid. Place the hot beans in a porcelain bowl and season with pepper and nutmeg. Add the oil and a small dash of the cooking liquid. Mix everything together and let it simmer for a while. The bean salad tastes particularly delicious served lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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