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Bean and potato pan

updated

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Ingredients for 4 servings:

  • 3 m.-sized jacket potatoes from the previous day
  • 300 g beans, green
  • 1 can borlotti beans
  • 2 tbsp, heaped tomato paste
  • 1 dl white wine
  • 2 dl vegetable broth
  • 1 m.-sized onion(s)
  • some thyme stalks
  • salt and pepper
  • chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the green beans in salted water for about 10 minutes. In the meantime, finely chop the onions. Peel the potatoes and cut them into thick slices, and rinse the borlotti beans thoroughly. When the beans are cooked, drain them, rinse them, and let them drain. Sauté the onions in a little butter, add the tomato paste, and fry them briefly. Add both beans and the potatoes and fry them briefly. Deglaze with white wine, then add the vegetable stock. Simmer uncovered for 5-8 minutes. Season with salt and pepper; if you like it spicy, add a little chili. Sprinkle with thyme and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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