John Myers
Contents
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Ingredients
- 500 g Flat beans
- 1 Piece Shallot or small red onion, finely diced
- 1 Piece Garlic, finely chopped
- 1 tsp Balsamic Crema Bianco
- 100 ml Sweet cream
- 1 good tsp Butter
- 1 heaped tsp Flour
- Some savory, possibly dried
- Salt, pepper, vegetable broth
Instructions
- Wash and clean the beans and cut them into oblique pieces. Cook in strong vegetable stock for 6 minutes. Then they have a nice bite. If you want it softer, let it cook a little longer. Drain and rinse with cold water. Catch the broth. Measure out approx. 100 ml of it.
- Melt the butter in the saucepan and let the onions and the finely chopped garlic become translucent. Dust the flour over it and sweat it for a few minutes. Deglaze with the stock and cream, stir well. Let simmer for a few minutes. Add the savory and balsamic vinegar and season with salt and pepper. Add the beans again and warm up.
- Today we had Duroc pork chops and jacket potatoes tossed in the frying fat.
