John Myers
Heedfelder Beans – Rice – Pans
The perfect heedfelder beans – rice – pans recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 1 Onion
- 2 tbsp Parsley, rubbed
- 1 Egg
- 1 Stale bun soaked in milk
- 100 g Grated cheese
- 500 g Green beans
- 500 g Sieved tomatos
- 250 ml Red wine
- 750 ml Vegetable broth
- 2 cups Rice
- Salt pepper
- 1 tbsp Sunflower oil
- 1 tbsp Tomato paste
- Peel and finely dice the onion. Squeeze out the bread roll and mix it with the onion cubes, minced meat, egg, cheese and parsley, season with salt and pepper. Shape the minced meat mixture into small balls.
- Heat the oil in a pan, add the rice and beans and sauté briefly.
- Deglaze the whole thing with the red wine and the vegetable stock and bring to the boil. Add the meatballs and simmer over medium heat for about 30 minutes, stirring occasionally.
- If necessary, bind the Heedfelder Bohnen – Reis – Pfännchen with tomato paste and season with salt and pepper.
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