String beans with yogurt dip

Ingredients for 1 servings:

• 300 g beans (green beans), washed and cut into small pieces
• 4 tomatoes, dried in oil
• 1 onion(s), red or white
• 1 large garlic clove(s), fresh
• 20 ml oil
• 200 ml vegetable stock
• 6 tbsp natural yogurt, set
• 2 tbsp crème fraîche or sour cream
• 1 tsp sumac
• Salt

Instructions

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

to enjoy cold and warm

Cut the tomatoes into small strips. Slice the onion and garlic very thinly. Heat the oil in a pan, add the beans, and fry for 5-10 minutes, stirring occasionally. Add the remaining vegetables and fry for 5-10 minutes, stirring occasionally. Reduce the heat and deglaze with the vegetable stock. Stir briefly, then cover and simmer for 5-10 minutes. Mix the yogurt with the crème fraîche or cream, add salt to taste, and sumac. Mix everything together and refrigerate. To serve, place the vegetables on a plate and serve with the yogurt. I eat the beans as a main course on their own. If you like, you can serve them with baguette. The beans can also be eaten cold, for example, as a side dish for a barbecue. This serves enough as a side dish for two people.