Schupfnudel pan with green and red beans

Ingredients for 3 servings:

• 50 g bacon, roughly diced
• some oil
• 500 g potato dumplings
• 1 large onion(s), red
• 250 g green, frozen green beans
• ½ can kidney beans, drained
• 1 tbsp herbs de Provence
• n. B. Salt and pepper, black , ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fry the streaky, coarsely diced bacon in a little oil in a large pan. Add the potato dumplings and fry in the fat until golden brown. Slice the red onion, add it, and fry until translucent. Add the green beans, breaking them in half first if necessary, and mix well with the potato dumplings. Rinse the canned kidney beans, drain well, and mix in as well. Add the herbs. Season to taste with black pepper and salt. Cook the mixture over medium heat for about 10 minutes, turning frequently to prevent burning. Once the green beans are hot, the potato dumplings are ready. Serve with pan-fried meat. You can also fry small meatballs and mix them into the potato dumplings.