Beans with chanterelles and tomatoes

Ingredients for 2 servings:

• 200 g green beans
• salt water
• 200 g chanterelles, cleaned
• 3 tomatoes
• ½ bunch savory, chopped
• salt and pepper
• Clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Boil the beans briefly in well-salted water and then rinse. Peel the tomatoes (I like to use Roma or San Marzano) if necessary, but be sure to deseed them. Cut them lengthwise into approximately 1 cm wide strips and then crosswise into equally large pieces. Sauté the chanterelles in a very hot pan with a little fat (1/2 tbsp) for 2-3 minutes, then add a little more fat and the diced tomatoes. Season with salt and pepper and the chopped savory and continue to sauté for a few more minutes at reduced heat, until the tomatoes begin to wilt slightly, but they should still have a bite. Stir in the beans, and you’re done. Serve with new potatoes and, if desired, something stir-fried. The most time-consuming part of this recipe is cleaning the mushrooms, and that depends on your individual preferences. So, cleaning the mushrooms is not included in the time required! French beans and bush beans from your own garden are, of course, the first choice. Unfortunately, apart from the Kenyan beans, decent ones are rarely available in stores. The Bobby beans – mostly from Morocco or Egypt – are still okay, but are already suboptimal.