#MyFallKitchen Part 2 ➡️ Sour Beans with Meat Patties and Couscous ⬅️ “Sour beans with meat patties and couscous.” ...as a Swabian would say... ...though, of course, a true Swabian would serve “Saitawürschtle and Spätzle” with the beans...Well, as someone from the “Yellow-Foot” region, I’m not exactly bound by Swabian cuisine, but I did feel the need to prepare the “Neckar Queen” 🙂 according to a rustic Swabian recipe—sour beans, that is... ...it may look rustic, but this way of preparing them is really delicious! 😋 I had some meat patties left over from the day before, and I was simply too lazy to scrape the Spätzli...🙄 Believe me, dear Swabians, it was still a delicious lunch! ▪︎Blanch the beans for at least 6 minutes ▪︎Drain, reserving the cooking liquid ▪︎Make a really dark roux with lard or butter. ▪︎Deglaze with the bean cooking liquid, then simmer for 7 minutes, stirring constantly. The consistency should be that of a thick sauce. ▪︎Sauté the onions and garlic, add them to the sauce, deglaze with ▪︎balsamic vinegar to taste, season with salt, pepper, vegetable bouillon powder, savory... ▪︎ Warm the blanched beans in the sauce, let them sit for a bit—done! @Neckarkönigin