Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g beans, reen
- 1 onion (s), roughly diced
- broth
- Savory
- 300 g minced meat, beef or half and half
- 2 onion (s), roughly diced
- 4 tablespoon tomato paste
- 2 cloves garlic
- pepper
- salt
- Paprika powder
- oregano
- 1 chilli pepper (s), dried
- 3 tomato (s), roughly diced
- butter
- Flour
Print Recipe
Pin Recipe Instructions
- Cut the beans (I prefer the flat runner beans) into large pieces. Braise the first onion in a little butter. Add the beans and savory. Cook tightly covered with broth until al dente.
- Fry the minced meat with the 2 onions vigorously. Add tomato paste and roast. Season with garlic and the spices and simmer until done and finally add the roughly chopped tomatoes.
- Make a roux from butter and flour and a little broth from the beans. Mix the beans and minced meat and thicken with the butter roux. The stew shouldn`t be too soupy.
- We also eat potatoes or baguettes. Rice is sure to go well too.
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