String bean stew with tomato and merguez

Name: string bean stew with tomato and merguez
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram potatoes; 500 gram haricot; 4 tablespoon olive oil; 2 business suit merguez sausages; 2 ripe tomato; 150 ml warm milk; 1 pot White beans; 2 bunch onions

Ingredients

Directions

Peel the potatoes into pieces.
Drain the beans.
Cut the spring onions into rings.
Boil the potatoes in 20 minutes.
Remove the string beans and cut them diagonally into 2 cm diamonds.
Cook the haricot beans in a pan with plenty of water with a little salt in 8-10 minutes until al dente and then pour them off.
Heat half the olive oil in a frying pan and fry the merguez in 8-10 minutes around brown and cooked.
Cut the tomatoes into quarters, remove the seeds and cut the tomatoes into strips.
Drain the potatoes, crush them and stir them with the milk to a smooth puree.
Spoon the white beans, string beans, tomato and spring onions through the mashed potatoes and warm the stew while you're still feeding.
Add salt and pepper to taste.
Serve the stew in deep plates, make a well in the middle and pour the shortening of the sausages into it.
Place the merguez on the stew.