Bean‑Cheese Packets with Pan‑Fried Potatoes
Bean‑cheese packets served with pan‑fried potatoes provide the optimal protein combination essential for vegetarian cuisine.
Ingredients
- 800 g waxy potatoes (8 medium waxy potatoes)
- Salt
- 750 g green beans
- 1 bunch bean herb
- 2 onions
- 300 g young Gouda cheese (30% fat in milk; 10 slices)
- 2 tbsp Rapeseed oil
Instructions
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1.
Wash the potatoes and cover them with salted water, cooking for about 15 minutes. In the meantime wash and trim the beans.
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2.
Rinse the bean herb and shake off excess moisture. Cook the beans and bean herb in 200 ml boiling salted water for about 10 minutes.
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3.
Drain the potatoes, rinse under running cold water, peel them, and place them in a bowl to cool.
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4.
Drain the beans as well, remove the bean herb. Peel and finely dice the onions.
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5.
Cut the cheese slices diagonally into 20 triangles.
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6.
Divide the beans into 20 portions, bundle each portion and wrap it with a cheese triangle. Place them in a large shallow baking dish (about 35×22 cm) and bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) on the middle rack for about 10 minutes until the cheese has melted.
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7.
Meanwhile slice the potatoes. Heat the oil in a large non‑stick pan. Fry the potato slices and onions over medium heat for 7–8 minutes until golden brown. Season with salt and pepper and serve with the bean packets.
