Greek bean and minced meat pan

Ingredients for 4 servings:

• 800 g beans, fine green
• 400 g minced beef
• 200 g sheep’s cheese
• 200 g cherry tomatoes
• 1 roll from the day before
• Milk
• 1 egg(s)
• 2 tbsp capers, fine
• 2 sprigs of thyme
• 2 garlic cloves
• 2 onions
• 4 tbsp olive oil
• 100 ml vegetable stock
• ½ lemon(s)
• 1 bunch of parsley
• 1 pinch of cinnamon
• cumin
• Ras el Hanout
• Salt and pepper from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simple but very tasty

Clean, rinse, and drain the beans. Blanch in lightly salted water for about 8 minutes until al dente, then briefly place in ice-cold water, remove, and drain. Soak the bread roll in the milk and squeeze it dry. Peel and finely dice the garlic and onion. Then mix thoroughly with the minced meat, egg, cinnamon, half of the garlic and onion, pepper, salt, half of the parsley, cumin, and ras el hanout. Form into small balls. Brown the balls well all over in hot oil in a pan (in two batches if necessary), then remove. Loosen the cooking juices with a very small amount of water; this will go with the beans later. Cut the remaining onion into quarters and sauté in oil until translucent. Add the garlic, and when it has taken on a light brown color, add the beans and brown well on all sides. Deglaze with the stock, cooking juices, and lemon juice. Season with pepper, salt, and thyme leaves and simmer for another 4-5 minutes. Drain the capers and add them. Roughly chop the parsley and halve the tomatoes. Then mix everything with the beans and heat briefly again. To serve, dice the feta cheese and sprinkle over the top. Serve with flatbread.