Beans with Smoked Cheese and Potatoes

Ingredients

• 600 g Potatoes
• Salad salt
• 600 g broad beans
• 2 cloves garlic
• 1 onion
• 150 g smoked cheese (e.g., Scamorza)
• 20 g butter
• 2 tbsp olive oil
• 150 g cranberries
• parsley

Instructions

1. 1.

   Wash, peel and cut the potatoes into 2 cm cubes; boil in salted water for 15-20 minutes until al dente. Meanwhile rinse and blanch the broad beans in boiling water for about 2 minutes, then cool under cold running water and drain. Peel and finely dice the garlic and onion; slice the smoked cheese into thin strips.

2. 2.

   Drain the potatoes and let them steam dry. In a pan melt butter and brown the potato cubes on all sides until golden yellow. In another pan heat olive oil and sauté the garlic and onions for 1-2 minutes until translucent. Add the beans, cranberries and cheese, stir briefly, then plate with the browned potatoes on a preheated dish and garnish with parsley leaves.