For the bean soufflé, melt the butter in a saucepan and stir in the flour. Gradually add the bean water and milk, stirring constantly until a uniform mixture is obtained.
Bring this to a boil while stirring, then let cool slightly. Drain the runner beans well and reserve some nice ones. Then stir the yolks and the runner beans into the soufflé mixture and season to taste.
Beat the egg whites until stiff and fold them in carefully. Grease the soufflé molds, pour in the mixture and garnish with the reserved green beans.
Put the molds in the oven and bake at 180 °C for about 30 minutes.
Preparation Tip:
The bean soufflé can be served as a side dish or nicely garnished as an appetizer.
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