Summary

Ingredients

• 7 medium potato (s)
• 2 tablespoon germ oil for frying
• 1 onion (s)
• 2 tablespoon butter
• 200 g beans, reen
• water
• 200 g tomato (s)
• 3 teaspoons savory, dried
• salt and pepper
• 150 g cheese (Edam), rated

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Instructions

1. Peel the potatoes and cut into small cubes. Cook in the germ oil in a pan with the lid closed for about 25 minutes. Turn occasionally (they can be put on at about the same time as the beans).
2. Wash and clean the green beans and break them into small pieces. Cut the tomatoes into small cubes, as well as the onions.
3. Sweat the onions in butter, then add the beans and 2 teaspoons of savory and cook for about 5 minutes. Then just cover the beans with water. Cover and simmer for about 15 minutes, then add the tomatoes and cook for another 10 minutes. Salt and pepper to taste. Important: The beans should be soft. If they are not, just leave them on the stove a little longer.
4. Preheat the oven to 180 ° C. Rub a baking dish with a little oil, add the potatoes, season with the remaining savory, salt and pepper and mix.
5. Then add the beans and tomatoes and mix everything together. Some of the water can also be used. Ideally, it is overcooked to such an extent that there is little left. Make sure that the casserole doesn`t get too soupy!
6. Cover the casserole with the grated cheese and put it in the oven. Cook for about 10 minutes, then set to grill setting until the cheese has melted nicely and has turned a little brown.