Haricot bean stew

Name: haricot bean stew
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Dutch
Ingredients: 1 kg floury potatoes; 500 g fresh string beans bag of 250 g; 2 onion; 2 el traditional olive oil; 300 g beef chipolata; 1 el unsalted butter or margarine; 1 tray cress

Stew of string beans with chipolata beef sausages.

Ingredients

Kitchen Stuff

potato masher

Directions

Peel the potatoes and cut into pieces. Boil in a pan of water with salt to taste in 20-25 minutes.
Drain, but leave ½ tablespoon per person of cooking liquid from the potatoes.
Cook the beans in 3-4 minutes in plenty of water until al dente. Drain and rinse with cold water.
Cut the onions. Heat the oil in a frying pan and fry the onions for about 3-5 minutes until they are translucent.
Heat the oil in a frying pan with non-stick coating and bake the sausages in approx. 7 min. Brown and cooked.
Stamp or mix the potatoes with the trapped cooking liquid and the butter to puree.
Season with freshly ground pepper and salt.
Scoop the string beans and the fried onions. Serve with the sausages and the freshly cut cress.