Potato and Bean Pan

5 from 9 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 309 kcal


  • 500 g Fresh, green, yellow or blue beans
  • 1 pinch Salt
  • 1 Savory stem
  • 500 g Small potatoes
  • 1 Onion
  • 1 tablespoon Oil
  • 400 g Pork cut into strips
  • 250 ml Vegetable broth
  • 250 ml Whipped cream
  • 1 tablespoon Sauce binder light
  • Parsley
  • Pepper from the grinder
  • Chakalaka spice mix
  • Turmeric


  • Clean the beans, wash them and cook them in salted water with a sprig of savory for about 10 minutes. Then drain, rinse with cold water and drain.
  • Peel the potatoes, cut them in half, wash and cook in salted water for 10-15 minutes, then drain.
  • Put the cut meat cut into strips in a bowl and mix with salt, pepper, Chakalaka spice and oil, leave to marinate for 20 minutes.
  • Peel the onion and cut into cubes. Heat the oil in a pan and fry the onion cubes with the potatoes in them until golden brown. Take the potatoes out of the pan and set them aside for a moment. Heat some more oil in the pan and fry the strips of meat in it for about 3 minutes, turning every now and then.
  • Put the potatoes back in the pan with the meat and fry them together briefly. Deglaze with broth and simmer. Add the cream and stir in the sauce thickener. Add chopped parsley and season with salt, pepper and a little turmeric. Now add the beans to the pan and heat them up. And arrange the bean dish on plates.


Serving: 100gCalories: 309kcalCarbohydrates: 21.5gProtein: 0.1gFat: 25g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Homemade Milk Kefir

Cold Carrot and Melon Soup with Breadsticks and Serrano Ham