Bean and Potato Pan
easy
45 mins
45 mins
Ingredients
- 1 kg small waxy potatoes
- 300 g frozen princess beans
- 300 g frozen broad beans
- 1 collar Spring onions
- 600 g Vine tomatoes
- 1 Onion
- 1 Garlic clove
- 3 TABLESPOONS Olive oil
- 400 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1/2 bunch Marjoram
- 1/2 bunch Oregano
- 1/2 bunch Thyme
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile cook the broad beans and broad beans in a little salted water for about 5 minutes, drain and drain. Clean and wash spring onions and cut them diagonally into rings. Wash and quarter the tomatoes. Cut out the inside of the tomatoes and finely dice the flesh.
- 2
Peel onion and also dice finely. Peel garlic and press it through a garlic press. Drain the potatoes, rinse with cold water and peel the skin. Heat oil in a large pan and fry potatoes until golden brown, turning them over. Push the potatoes to the edge of the pan. Sauté the onion and garlic briefly. Add tomatoes and deglaze with stock. Season to taste with salt, pepper and sugar. Add beans and spring onions and let it boil down for 5-10 minutes. Meanwhile wash the herbs, dab dry and chop finely, except for a few stalks.
- 3
Sauté the onion and garlic briefly. Add tomatoes and deglaze with stock. Season to taste with salt, pepper and sugar. Add beans and spring onions and let it boil down for 5-10 minutes. Meanwhile wash the herbs, dab dry and chop finely, except for a few stalks. Sprinkle herbs over the bean pan and stir in briefly. Garnish with the remaining herbs
Nutrition Facts
380 kcal
59 g
9 g
15 g
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