String beans in mustard cream sauce

Ingredients for 2 servings:

• 250 g runner beans
• Salt
• Savory, dried
• 1 tbsp butter
• 1 tbsp flour
• 100 ml cream
• 200 ml liquid (cooking liquid from the beans)
• pepper, black
• lemon juice
• Sugar
• 1 tbsp, heaped mustard, coarse

Instructions

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

Cut the green beans into thin pieces. Cook the beans in salted water with the savory. Drain the beans in a sieve, reserving about 250 ml of liquid. Set the beans aside. Dry the pot and then melt the butter in it, add the flour, and sauté lightly. Now deglaze with the cream, stirring constantly with a whisk. Bring to a boil and add enough cooking liquid from the beans until the sauce reaches the desired consistency. Bring everything to a boil and simmer for about 5 minutes to reduce the flour. Season to taste with pepper, lemon juice, and a pinch of sugar. When the sauce has stopped boiling, stir in the mustard. Finally, add the beans back in and heat through again. This goes very well with a fried smoked pork chop and boiled potatoes.