John Myers
Contents
show
Broad Beans with Tomatoes and Onions
The perfect broad beans with tomatoes and onions recipe with a picture and simple step-by-step instructions.
Beans:
- 600 g Broad beans
- 100 g Onions
- 500 g Tomatoes
- 2 tbsp Extra virgin olive oil
- 2 Garlic cloves
- Sea salt from the mill
- Black pepper from the mill
Garnish:
- 800 g Floury potatoes
- 125 g Quark
- 200 g Grated Emmental
- 0,125 liter Milk
- 0,125 liter Cream 30% fat
- 2 tbsp Butter
- Sea salt from the mill
- Black pepper from the mill
Beans:
- First cut the tomatoes crosswise at the base of the stem and scald briefly. Quench cold. Coat the tomatoes with the skin, i.e. peel, core and cut into narrow strips.
- Peel the onions and cut into half rings.
- Now heat the oil in a deep pan and fry the onions until translucent. Peel the garlic and cut into very small cubes and add to the onions. Now add the beans (I had canned broad beans), add 4 tablespoons of the drained liquid and cook for about 10 minutes.
- Finally add the tomatoes, heat them up briefly and keep them warm.
Side dish: potato casserole
- Butter a baking dish. Peel the potatoes and cut into slices approx. 3 mm thick. Pour into the baking dish in a fan shape.
- Mix the cream, milk, quark and freshly grated cheese as well as salt and pepper into a creamy mixture and pour over the potatoes.
- Now put the casserole in the 200 ° C oven and bake for about 40 minutes until it is nice and brown.
Facebook Comments