Braised beans with chive cream

Ingredients for 4 servings:

• 800 g beans (bush beans)
• 80 g onion(s)
• 60 g butter
• 50 ml veal stock
• some savory sprigs
• Salt and pepper, freshly ground
• 60 g shallot(s)
• 40 g butter
• 125 ml cream
• ½ tsp chives, rolled
• Pepper, freshly ground
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the beans, trim the ends with a knife, and remove any strings. Peel the onions and slice into fine rings; wash and pat dry the savory, and remove the leaves. Melt the butter in a large saucepan and sauté the onion rings until golden brown. Mix in the beans and savory leaves, season with salt and pepper, and pour in the stock. Cover the pan and cook the beans over medium heat for about 15 minutes until soft. Remove the lid and let the liquid reduce completely. For the chive cream, peel and dice the shallots. Melt the butter in a saucepan and sauté the shallots without browning. Pour in the cream and simmer for about 5 minutes. Season with salt and pepper and nutmeg. Stir in the chives. Serve the beans with the chive cream.