Runner Bean Mash (Snijbonen Stamppot)

6 steps · 32 min total

1. 01

   Prep and Boil Beans

   Wash and chop the runner beans, then place them in a saucepan with salted water and bring it to a boil.
2. 02

   Cook the Beans

   Cook the beans for about 10 minutes, or until they're tender-crisp. Drain them well and set aside.
3. 03

   Boil Potatoes

   While the beans cook, add the potatoes to a separate pot of water and boil until they're fork-tender.
4. 04

   Sauté Aromatics and Beans

   In a small skillet, melt a little butter over medium heat. Add the chopped onion and cook until it's soft and translucent. Stir in the garlic and cook for just a moment until fragrant, then add the cooked runner beans to the pan and stir-fry for a few minutes to warm them through.
5. 05

   Mash and Combine

   Drain the cooked potatoes and return them to their pot. Mash them well, then stir in a knob of butter and a splash of milk until creamy. Fold in the sautéed bean mixture and the grated cheese. Season with a pinch of salt, pepper, and the mustard, mixing until everything is well combined and the cheese begins to melt.
6. 06

   Fry Bacon and Serve

   In a separate pan, fry the bacon until it's crisp and golden. Crumble or chop the bacon, then serve it over the warm runner bean mash.