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!