Summary

Ingredients

• 500 g beans, reen, frozen
• 2 Cabanossi
• 10 cherry tomato (s)
• 2 medium onion (s)
• 2 cloves garlic)
• 5 sprigs thyme
• some paprika, hot as rose
• some black pepper
• possibly salt

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Instructions

1. Dice the onions and cabanossi into small cubes. Press the garlic. Heat a large pan over medium-high heat, then add the onions, cabanossi, and garlic. Sear for 5 minutes.
2. Quarter the cherry tomatoes. Add the tomato quarters and thyme sprigs to the pan. Simmer over medium heat for 3 minutes. Meanwhile, in a separate saucepan, bring 500 ml of water to a boil. Add the frozen beans and a pinch of salt. Cook for 6-7 minutes, then drain.
3. Remove the cabanossi, onion, and tomato mixture from the large pan and set aside. Add the drained beans to the pan. Fry over medium-high heat for 2 minutes, stirring constantly. Return the cabanossi mixture to the pan. Mix in paprika and black pepper to taste, then season with salt to taste.