Snijbonen stamppot — a comforting Dutch mash of potato and runner beans with onion, garlic, mustard and cheese, served with crispy bacon. Warming, homely one-pan fare.
- 400g Runner Beans
- 1 clove Garlic
- 1 chopped Onion
- 800g Potatoes
- 25g Butter
- 1 tablespoon Mustard
- 1 dash Milk
- 100g Cheese
- 75g Bacon
- Pinch Salt
Preparation
- Wash and chop the runner beans, place in a saucepan of salted water, and bring to the boil. Cook for about 10 minutes, or until al dente, then drain and set aside.
- Meanwhile, add the potatoes to a pan of water and cook until tender.
- Heat a small skillet with a little butter and sauté the onion until translucent, then add the garlic and cook briefly. Add the runner beans and stir-fry for a few minutes.
- Meanwhile, mash the potatoes, adding a knob of butter and a splash of milk. Stir in the bean mixture and grated cheese, then season with salt, pepper and mustard.
- Fry the bacon and serve with the bean mash.
