Schupfnoodle Pan with Green and Red Beans
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 50 g bacon, rouhly diced
- 500 g potato noodles
- 1 large onion (s), red
- 250 g beans (princess beans), reen, frozen
- 0.5 can ½ kidney beans, drained
- 1 tablespoon herbs (Provence)
- Pepper, black, ground
- salt
- some oil
Print Recipe
Pin Recipe Instructions
- Fry the streaky, roughly diced bacon in a large pan in a little oil. Fry the potato noodles in the fat until golden. Cut the red onion into strips, add and fry until translucent. Add the princess beans, break through them beforehand and mix well with the potato noodles. Rinse the canned kidney beans, drain well and also mix in, and add the herbs. Season savory with black pepper and salt.
- Let the mixture cook on medium heat for about 10 minutes, turning over several times so that nothing burns. As soon as the green beans are hot, the potato pan is ready.
- Pan-fried meat tastes good with it. You can also fry small meatballs and mix them in the pan.
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