Sour beans with spaetzle

Ingredients for 4 servings:

• 500 g beans
• 1 tbsp, heaped butter
• 1 m.-sized onion(s)
• 2 tbsp flour
• 600 ml water, cold
• 2 tbsp vegetable broth, granulated
• 6 carnations
• 2 bay leaves
• 1 tbsp balsamic vinegar
• 500 g spaetzle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely chop the onion and brown it in butter in a pan. Add the flour and stir until browned, then remove the pan from the heat. Deglaze the pan with cold water, stirring with a whisk, and bring to a boil. Add the vegetable stock, salt, cloves, and bay leaves; simmer for 15 minutes. Meanwhile, cook the spaetzle. Sauté the trimmed beans in a little butter, deglaze with a little water, and simmer for about 5 minutes. Strain the sauce into the beans and simmer for another 5 minutes. Season to taste with balsamic vinegar and serve with the spaetzle.