Marinated green beans with savory and onions

Step 1/3

• 10 g summer savory
• 75 g onions
• ½ clove garlic

• cutting board
• knife

Finely chop savory. Peel and slice onion and mince garlic. Set aside.

Step 2/3

• ½ kg green bean
• ½ tsp salt
• ice cubes

• pot (large)
• slotted spoon
• 2 bowls (large)

Trim green beans. Boil a large pot of water with plenty of salt. Blanch green beans for approx. 10 min., then transfer to a bowl of ice water to stop the cooking process. Remove from water, transfer to another bowl, and set aside.

Step 3/3

• 1 tbsp vegetable oil
• 50 ml vinegar
• 75 ml vegetable broth
• ½ tbsp sugar
• ½ tsp salt
• pepper

• saucepan (small)
• plastic wrap

Heat oil in a saucepan set over medium heat. Add onion and garlic and sauté for approx. 2 min. Deglaze with vinegar, add broth, and leave to simmer for approx. 5 min. Add sugar, salt, and pepper. Add summer savory to the bowl with the blanched green beans and pour over the broth. Cover with plastic wrap and transfer to a refrigerator to marinate for approx. 1 hr. Season to taste with salt and pepper and serve at room temperature. Enjoy!

Enjoy your meal!