Summary

Ingredients

• 0.75 kg ¾ potato (s), (potatoes)
• 400 g beans, reen, frozen (reen beans
• 1 can beans, red
• 1 onion (s)
• 1 bunch parsley
• 3 cloves garlic
• salt and pepper
• rosemary
• oil
• butter

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Instructions

1. Cook the potatoes in the bowl until they are firm to the bite, strain and cover and leave to cool. Boil the green beans in salted water until soft, strain, quench and drain. Put the beans on a sieve and rinse under running water.
2. Peel and halve the onion and cut into rings that are not too thin. Roughly chop the parsley leaves.
3. Peel the potatoes, cut into approx. 1 1/2 cm thick slices and fry them in a little oil until golden brown. Take the potatoes out of the pan and set aside.
4. Heat 1 tablespoon butter in the frying residue. Sweat the onion, green beans and beans in it and season with salt, pepper, rosemary and crushed garlic. Mix in the potatoes and serve the pan of vegetables sprinkled with parsley.
5. It also tastes great if you roast garlic sausage and sprinkle some cheese over the finished dish and bake it in the oven.