Green beans
Ingredients
- 800 gGreen bean (finely sliced diagonally)
- 500 gPotato (in 1 cm cubes)
- 200 gSmoked lardons (as is)
- 1 pcOnion (finely chopped)
- 1 pinchSavory (dried or fresh)
- 1 LMineral water
- 100 mlCream
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gFermented green beans (rinsed and drained)
Method
A thick, creamy broth where potatoes yield under the spoon. Smoky bacon flavors the sliced beans, while savory adds a sharp herbal note.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The broth thickens as it sits, feel free to thin it with a little water when reheating.
