| 1 kg | green beans |
| 20 g | savory |
| 150 g | onion |
| 1 clove | garlic |
| 2 tbsp | vegetable oil |
| 100 ml | vinegar |
| 150 ml | vegetable broth |
| 1 tbsp | sugar |
| 1 tsp | salt |
| pepper | |
| ice cubes |
Finely chop savory. Peel and slice onion and mince garlic. Set aside.
Trim green beans. Boil a large pot of water with plenty of salt. Blanch green beans for approx. 2 min., then transfer to a bowl of ice water to stop the cooking process. Remove from water, transfer to another bowl, and set aside.
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!
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