Beetle Beans in Cream Sauce

For the beetle beans in Oberssauce, finely dice the bacon, fry with the butter and deglaze with the soup. Season with salt, sugar and savory.

Add the beans and stew at not too high heat, takes about 40 minutes. Whisk the cornflour with the cream, pour over the beans, stir and bring to the boil again.

Sprinkle with parsley when serving.

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