Fried beans with mushy peas

Ingredients for 2 servings:

• 500 g beans, green, fresh
• 1 tsp salt
• 1 m.-sized onion(s)
• 4 peppercorns
• ½ bunch savory
• 30 g margarine, vegan (Alsan)
• 4 medium-sized potatoes, waxy
• 300 g peas, frozen
• 1 tsp, strained broth, grained, e.g. B. from Maggi
• 1 tsp, heaped marjoram
• Water
• Chopped parsley, if desired, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, vegan

Clean and wash the beans. Boil them in salted water with the peeled onion, peppercorns, and savory for 10 minutes, then drain. Remove the peppercorns, onion, and savory. Peel, wash, and very finely chop the potatoes, then place them in a small pot and fill it with water, but just enough to cover the potatoes. Add the stock, then the peas, and cook everything for 20-25 minutes, stirring occasionally. Shortly before the end of the cooking time, melt the margarine in a pan and sprinkle in a little salt. Then fry the beans until they reach the desired color. Meanwhile, do not drain the potatoes; mash them all together with a potato masher, but do not mash them! Season with marjoram and season to taste. Arrange attractively on a plate and sprinkle with a little parsley. Meat eaters can, of course, also serve them with meatballs or bratwurst.