Colorful bean pan

For 4 people
  • 150 g dried black and red beans
  • 1 EL Vegetable yeast broth
  • 1 1/2 TL dried thyme
  • 500 g Potatoes
  • 250 g Tomatoes
  • 1 Bund Spring onions
  • 2-3 EL Oil
  • sea salt
  • white pepper
  • 2 cloves of garlic
  • 100 g Sheep's cheese
90 minutes
Soak the beans overnight in plenty of cold water. The next day, bring to the boil in the soaking water, add the stock and 1 teaspoon of thyme and cook for about 1 1/4 hours. Peel, wash and cut the potatoes into cubes.
Wash and dice tomatoes. Clean and wash the spring onions and cut into rings. Heat the oil in a pan and fry the potatoes for about 20 minutes until golden brown. Add the rest of the thyme and season with salt and pepper.
Drain the beans and add to the potatoes with the spring onions and tomatoes. Peel the garlic, press it through a garlic press and mix into the beans. Let everything cook well and season again with salt and pepper.
Crumble the sheep's cheese and before theScatter over the beans.
1 person approx.:
  • 520 kcal
  • 2160 kJ


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