Bean pot

1.

Wash the beans, drain them well and clean them. Cut the beans into pieces. Wash the tomatoes, pat dry and roughly dice. Clean and wash the spring onions and cut into rings. Wash the mint and parsley, pat dry and chop finely.

2.

Peel the potatoes. Heat the olive oil in a large saucepan. Sauté the spring onions in it for about 3 minutes. Add tomatoes and cook for another 3-5 minutes. Then add the beans, herbs and potatoes and season with salt and pepper.

3.

Pour 3/4 -1 liter of water untilthe beans are covered, bring to the boil and simmer covered for 20-30 minutes. Pour white beans onto a sieve, drain and add to the bean stew. Cook in an open pot for another 5 minutes.

4.

Serve lukewarm with sheep's cheese. If necessary, drizzle again with extra olive oil before serving. Flatbread tastes good with it.