Quick bean pan

Name: Quick bean pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 100 g frozen young large beans; 800 g small waxy potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Onions; 150 g cherry tomatoes; 3 Stem(s) Thyme; 500 g Pork escalope in one piece; 250 ml Vegetable broth (instant)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
100 g frozen young large beans
800 g small waxy potatoes
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Onions
150 g cherry tomatoes
3 Stem(s) Thyme
500 g Pork escalope in one piece
250 ml Vegetable broth (instant)

Directions

1
Wash and clean the beans and, depending on their size, cut them into smaller pieces if necessary. Cook in boiling salted water for about 15 minutes, after 10 minutes add bean seeds. Peel and wash the potatoes. Cut larger potatoes in half.
2
Heat the oil in a large pan, fry the potatoes for 10-15 minutes while turning, season with salt and pepper. Peel onions and cut them into slices. Wash, clean and halve the tomatoes. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stalks.
3
Drain the beans. Wash the meat, dab dry and cut into strips. Remove potatoes from the pan and keep warm. Fry the meat in the hot pan while turning for about 5 minutes. Fry onions for 2 minutes.
4
Season with salt and pepper. Add stock, bring to the boil. Fold in potatoes, beans, tomatoes and thyme, bring to the boil briefly. Garnish with thyme.