Bean sauce was always one the favorites next to a potato one in our family. Yes I mean „canteen sauce“ but we never used this word at home. Maybe it was caused by the influence of school cantina where canteen sauce meant thick, salty and floury cement. Here I want to say hello to school canteen chef Mrs Csipakova, I remember her well. In this spirit, from now on I will use a word sauce. I loved to eat it cold. For me it was a kind of spring refreshment after a cold winter. This time I tried to refresh this dish using vanilla which reminds me of fresh milky deserts and gives a taste of a sun to beans. I didn’t give vanilla too much space just an amount which gives a nice contrast to vegetables with a bit of wine. I imagine pairing this meal with roasted duck or goose. To vegetables I steered a few drops of pumpkin and truffle oil. Truffle is either loved or hated there is no middle golden way of liking it. What about me? What do you think? Lot of aromas and tastes, but all make sense.

Beans
1/2 clove of garlic
1 teat of vanilla
Celery
Fennel
Carrot
Leek
Shallot or onion
Half spoon of butter
1 bay leaf
Dry white wine
Cream
Pumpkin oil
Black pepper
Salt
Sunflower seeds

Soak beans in the water during the night. Cook the next day with the half clove of garlic. Water should cover the beans 1 cm above. When the beans are soft add cream and the inside of vanilla teat. Take out the garlic and start to reduce until the sauce gets thicker. Add salt. Cut fennel, celery, carrot and leek to small slices. Cut shallot into small cubes and cook until soft on butter, then add vegetables with bay leaf, cook one minute, add a glass of white wine and leave the alcohol to vaporize. Then add one table spoon of pumpkin oil and small amount of water just enough to slowly cook the vegetables for about 15 minutes. At the end add salt and black pepper. Roast the sunflower seeds until brown, no need to use oil. Crush them while hot; add salt and use as a sauce topping.