Home · Recipes · Historical Cookbook · Vegetables and Potato Dishes

Broad Beans with Bacon

4 servings

Ingredients

• Bacon (as needed)
• Butter (a little)
• Flour (a little)
• Butter (a little)
• Salt (a little)
• Broad beans (as needed)
• Savory (a little)
• Roux (a little)
• Parsley (a little)

Instructions

1. Dice the bacon and fry it slowly so that the fat retains a good flavor.
2. Add a small piece of butter and sweat a little flour in it until yellow.
3. Add a little melted butter and the necessary salt, then add the blanched beans prepared according to the previous recipe.
4. Add a little savory and cook the beans until tender, without letting them break apart or become mushy.
5. If desired, you can also slice the bacon, fry it until yellow, and sauté the beans in the rendered fat, then add the bacon slices.
6. Alternatively, you can boil lean bacon slices in water and cook the beans in this bacon broth.
7. Before serving, thicken the bean broth with a roux and toss the beans with chopped parsley.

Modernized from a treasured 19th-century German cookbook.