Beans A’la Johann Lafer

5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people


  • 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


  • 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.
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Written by John Myers

Professional Chef with 25 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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