Yield:
about 8 servingsIngredients
2 pounds string beans
salted water
sprigs summer savory (about 1 teaspoon dried)
2 tablespoons butter or shortening
1 medium onion
2 to 3 cloves garlic
1 tablespoon superfine flour
1 teaspoon sugar
1 teaspoon vinegar
bouillon cube
Instructions
In a saucepan cook string beans and summer savory; add enough salted water to barely cover. In a separate pan, melt butter; brown onion and garlic. Stir in flour; add sugar and vinegar. Slowly stir in water from the cooked beans (about 1 cup) to make sauce. Add bouillon cube and drained beans; save extra water to thin the sauce if needed.
