Spicy Quick Pan with Mince, Feta and Beans

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 166 kcal


  • 300 g French beans fresh
  • 1 tsp Dried savory
  • 500 g Mixed minced meat
  • 2 tbsp Vegetable oil
  • 1 Red Onion
  • 2 Garlic cloves
  • 1 Red peppers
  • 1 Can of corn
  • 2 tbsp Tomato paste
  • 150 ml Vegetable broth hot
  • 1 small Can of chopped tomatoes
  • 2 tbsp Ajvar mild
  • Salt
  • Colorful pepper from the mill
  • 0,5 tsp Ground cumin
  • 0,5 tsp Cinammon
  • 0,5 tsp Chili powder
  • 0,25 tsp Ground allspice
  • 1 pinch Sugar
  • 3 tbsp Frozen parsley
  • 125 g Grated feta
  • 2 Spring onions


  • Clean the French beans, cut into bite-sized pieces and wash. Cook in boiling salted water with the savory for about 15 minutes until al dente, then drain. In the meantime, peel the onion and garlic and dice finely. Clean and wash the peppers and cut into cubes.
  • Drain the corn. Heat the oil in a pan and fry the minced meat in it until crumbly. Add the cut vegetables and stir-fry for about 5 minutes. Stir in tomato paste and fry briefly. Then deglaze with the vegetable stock and the chopped tomatoes and bring to the boil. Add the ajvar, corn, spices and sugar. Simmer over medium heat for about 15 minutes.
  • Coarsely grate the feta cheese. Just before the end of the cooking time, add the French beans to the pan and stir in. Season again to taste, add herbs and sprinkle with the grated feta cheese. Let it steep again over a low heat until the cheese has run.
  • Clean and wash the spring onions and cut into thin rings. Serve the bean and mince pan with pasta, rice or potatoes and garnish with the spring onion rings. We had pasta with it. Bon Appetit!


Serving: 100gCalories: 166kcalCarbohydrates: 2.8gProtein: 10gFat: 12.9g
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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.

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