Bean and mead pot au gratin
easy
60 mins
60 mins
Ingredients
- 1 kg green beans
- 7-10 Tbsp Salt
- 1 Onion
- 1-2 TABLESPOONS Oil
- 500 g Pork sausage
- 7-10 Tbsp Pepper
- 150 g cherry tomatoes
- 250 g Whipped cream
- 300 ml Vegetable broth (instant)
- 1 can(s) (425 ml) peeled tomatoes
- 1/2 Pot of thyme
- 3 TABLESPOONS Tomato paste
- 4 TABLESPOONS Tomato Ketchup
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Tabasco
Directions
- 1
Clean, wash and halve the beans. Cook in boiling salted water for 15-20 minutes, drain. Peel and finely chop the onion. Heat the oil. Fry onion and ground beef in large flakes.
- 2
Season with salt and pepper. Clean, wash and halve the cherry tomatoes. Mix beans, ground pork fat and tomatoes and fill into a large casserole dish (about 30 cm long). Wash the thyme and chop coarsely, except for something to garnish. Bring cream and stock to the boil. Stir in thyme, tomatoes in the juice, tomato paste and ketchup. Let everything simmer for about 5 minutes with the tomatoes slightly chopped. Season to taste with salt, sugar, cayenne pepper, paprika and Tabasco. Spread the sauce over the bean-mett pot and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
- 3
Stir in thyme, tomatoes in the juice, tomato paste and ketchup. Let everything simmer for about 5 minutes with the tomatoes slightly chopped. Season to taste with salt, sugar, cayenne pepper, paprika and Tabasco. Spread the sauce over the bean-mett pot and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish with remaining thyme. Serve with new potatoes
Nutrition Facts
750 kcal
25 g
58 g
31 g
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