Bean and Sheep Cheese Pan

Summary

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

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Instructions

1. 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.
2. Blanch the beans in salted water or in the steamer for about 5 minutes until they are al dente.
3. 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.
4. Finally add the finely chopped dill and season with salt and pepper.
5. A fresh country baguette goes well with it. A wonderfully light, very simple summer dish. The dill gives the dish the decisive taste!