John Myers
Ingredients for 4 servings:
- 750 g beans, green, fresh
- 750 g potatoes, small
- 500 g beefsteak tomatoes
- 2 garlic cloves
- 1 tsp savory
- ½ bunch parsley, chopped
- 4 tbsp olive oil
- some salt
- some black pepper
- 200 g sheep’s cheese
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the potatoes and boil them in salted water with the skin on for 20 minutes. Let them cool. Wash and trim the beans, then boil them in water for 7 minutes, drain, and rinse with cold water. Peel the skins from the tomatoes and dice finely. Peel and chop the garlic. Preheat the oven to 200 degrees Celsius. Peel and quarter the potatoes. Place them in a baking dish, season with salt, and drizzle with 2 tablespoons of olive oil. Place the dish in the oven and bake for about 10 minutes, until the potatoes are golden brown. Meanwhile, cut the beans into 3-4 cm long pieces and mix them well in a bowl with the savory, parsley, chopped garlic, tomato pieces, and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Remove the potatoes from the oven, spread the bean mixture on top, and sprinkle with the feta cheese, which has been crumbled into small pieces. Return the dish to the oven and bake for another 10 minutes.
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