Schnippelbohnen

A thick, creamy broth where potatoes yield under the spoon. Smoky bacon flavors the sliced beans, while savory adds a sharp herbal note.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 470
• Protein: 18 g
• Carbs: 44 g
• Fat: 22 g

Ingredients

• 800 g Green bean ( finely sliced diagonally )
• 500 g Potato ( in 1 cm cubes )
• 200 g Smoked lardons ( as is )
• 1 piece Onion ( finely chopped )
• 1 pinch Savory ( dried or fresh )
• 1 L Mineral water
• 100 ml Cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 g Fermented green beans ( rinsed and drained )

Instructions

1. Vegetable preparation

   Thinly slice the fresh green beans diagonally. Dice the potatoes into 1 cm cubes. Mince the onion. Thoroughly rinse the fermented green beans under clear water to balance the acidity.

2. Searing bacon and onions

   In a pot, sweat the onion with the bacon bits without excessive browning. The fat should become translucent and the juices should start to stick to the bottom.

3. Liquid and cooking

   Add the fresh beans, the fermented beans, the potatoes, and the savory. Pour in the mineral water. Bring to a boil then simmer over low heat until the vegetables are tender.

4. Final thickening

   Pour in the cream. Let reduce for 5 minutes until the sauce coats the spoon. Season with salt and black pepper, keeping in mind the salt already provided by the fermented beans.

Chef's tips

• Do not cut the beans too thick, they should almost melt into the sauce.
• Savory is the aromatic key, it balances the richness of the bacon.

Storage

Keeps for 3 days in the fridge. The broth thickens as it sits, feel free to thin it with a little water when reheating.