Green-white bean pan

Name: Green-white bean pan
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 1 kg broad beans; 300 g green beans; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 600 g baby potatoes; 2 TABLESPOONS Olive oil; 1 collar Spring onions; 3 medium-sized tomatoes; 1 TEASPOON Tomato paste; 1 TEASPOON Vegetable broth; 2-3 stem(s) fresh or 1 tsp dried marjoram and thyme; 7-10 Tbsp Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

1 kg broad beans
300 g green beans
7-10 Tbsp Salt
7-10 Tbsp white pepper
600 g baby potatoes
2 TABLESPOONS Olive oil
1 collar Spring onions
3 medium-sized tomatoes
1 TEASPOON Tomato paste
1 TEASPOON Vegetable broth
2-3 stem(s) fresh or 1 tsp dried marjoram and thyme
7-10 Tbsp Sugar

Directions

1
Peel and wash the broad beans. Green beans clean, wash, halve. Cover the broad beans and cook them in boiling salted water for about 20 minutes, cook the green beans for about 15 minutes. Drain
2
Peel, wash and halve the potatoes. Heat the oil in a large coated pan. Fry the potatoes all around for about 20 minutes. Season with salt and pepper
3
Clean, wash and cut the spring onions into rings. Wash and finely dice the tomatoes. Add both to the potatoes and fry for about 5 minutes.
4
Stir in tomato paste, 1/4 l water and stock and bring to the boil. Add the whole beans and simmer briefly. Wash and chop the herbs and stir them in. Season to taste with salt, pepper and a little sugar
5
Drink: cool juice spritzer