Sour Beans

Perhaps your new favorite bean dish:

Harvest-fresh beans are best for this recipe! If these are available, clean the beans as usual and cut them relatively, bring to a boil briefly with enough water and pour away the cooking water. Now do the beans in salted water with half the savory so that they are cooked but not too soft.

Save the cooking water. (If you have canned or jarred beans, you can use the boiling water.) In the meantime, dice the onion, stir half the flour with a tiny bit of water and fry the mince with 10g of oil in a saucepan (or frying pan) until it becomes crumbly. Sauté the onions with the rest of the oil in another large saucepan until they turn slightly yellow, then sprinkle with the other half of the flour and sauté until the first onions become relatively dark – almost black! – become. Extinguish immediately with about 1 l of the collected cooking water, add the stock cubes and let them boil briefly. Add the beans and the browned minced meat and fill up with the rest of the cooking water so that it is just covered with liquid. Add the other half of the savory and season with salt and pepper to taste. Let everything bubble up briefly and push the saucepan off the flame, when no more cooking bubbles rise fold in the flour dissolved in water. D

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