Bean and Sheep Cheese Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g French beans or runner beans
- 200 g sheep cheese
- 4 tomato (s)
- 1 small onion (s) or shallot
- 1 clove garlic
- Bunch dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the French or runner beans into bite-sized pieces, removing the styled ends. Dice the tomatoes. Chop the onion and garlic into small pieces.
- Blanch the beans in salted water or in the steamer for about 5 minutes until they are al dente.
- Sweat the onion and garlic in a pan. Add the blanched beans and the diced tomatoes, simmer for about 7 minutes. Crumble the sheep cheese into the pan and fold in. Let it steep until everything melts together.
- Finally add the finely chopped dill and season with salt and pepper.
- A fresh country baguette goes well with it. A wonderfully light, very simple summer dish. The dill gives the dish the decisive taste!
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