Braised bean vegetables for lamb salmon

Name: Braised bean vegetables for lamb salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Stem(s) Savory; 500 g fresh broad beans; 500 g French beans; 300 g Cutting beans; 7-10 Tbsp Salt; 200 g yellow and red cherry tomatoes; 600 g Lamb salmon; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Savory; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Stem(s) Savory
500 g fresh broad beans
500 g French beans
300 g Cutting beans
7-10 Tbsp Salt
200 g yellow and red cherry tomatoes
600 g Lamb salmon
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Savory
7-10 Tbsp Aluminium foil

Directions

1
Wash the savory. Peel the broad beans. Wash green beans, clean them and cut them into small pieces according to size. Cook beans in boiling salted water with savory for 15-20 minutes. Wash and halve the tomatoes.
2
Drain the beans. Wash the meat, dab dry. Heat 1 tablespoon of oil in a frying pan, fry meat on each side for about 3 minutes. Season with salt and pepper, wrap in aluminium foil and let it rest for about 5 minutes. Heat 1 tablespoon of oil in a second pan. Sauté the tomatoes briefly, add the beans and braise over medium heat for about 5 minutes, turning. Season to taste with salt and pepper. Cut meat into slices. Arrange beans and meat on plates, garnish with savory.
3
Heat 1 tablespoon of oil in a second pan. Sauté the tomatoes briefly, add the beans and braise over medium heat for about 5 minutes, turning. Season to taste with salt and pepper. Cut meat into slices. Arrange beans and meat on plates, garnish with savory. Delicious with baguette bread