Easy runner bean mash recipe (snijbonen stamppot)
Delicious mash with runner beans, bacon and grated cheese. For this potato mash I chose to use runner beans for a delicious and different experience.
Runner bean mash
Until recently, I had never made anything with runner beans. Runner beans are typically one of those old-fashioned vegetables that are underutilized. Now for this translation I had to look very hard for the right translation for runner beans (or snijbonen as we call them) as google came up with string beans. But looking at the accompanying images I decided that was not the right term. The only beans I saw portrayed were green beans. While also tasty that was not what I had in mind. Some searching and asking friends I found out it should be runner beans. You can see the actual bean in the photo so whatever they’re called, those are the ones you need to use!
Mashing potatoes and vegetables is one of those typical Dutch things. We like to call it “stamppot” and it’s a favorite dish during the winter season. You can mash the potatoes with kale (boerenkool stamppot), carrots and onions (hutspot) or runner beans as I am showing you here. Or try this recipe for “hete bliksem” which is one of my personal favorites.
Easy recipe
The runner bean mash is very easy to make. You start by cutting the long beans into smaller bits. There are special cutters for that, at least here in the Netherlands but it’s just as easy to use a knife. I haven’t seen one of those cutters in years anyway. You could use a food processor to if you want. Once the beans are cut you place them in a large pot in cold water and bring to the boil. They need about 10 minutes to cook. The potatoes can be cooked in another pan until tender. The cooking time can vary depending on how you’ve cut your potatoes.
To prepare the runner beans
When the potatoes are done and the runner beans are cooked, sauté the onions with the garlic. I sauté the string beans with some olive oil over medium heat. This gives them a little extra flavor. When the potatoes are done, drain them and let them steam well. Then mash them with a masher until they are mixed. I like a coarse mash, but you can make it as fine as you like. Do not use something like a stick blender as the potato will become to sticky and unpleasant to eat. A potato masher is the best tool for the job.
I add a splash of milk, a little mustard and a generous knob of butter. You let the butter melt through the hot potatoes for a while to make a creamy mash. Then transfer the beans mixture and grated cheese and your runner bean mash is ready.
Fry the bacon over high heat and serve over the mashed beans. If you like, you can also spoon some of the bacon fat into the stew.
Runner Bean Mash (snijbonen stamppot)
Equipment
- Potato masher
Ingredients
- 400 g runner beans
- 1 clove garlic
- 1 onion chopped
- 800 g potatoes floury
- 25 g butter
- 1 tablespoon mustard
- 1 dash milk optional
- 100 g cheese grated
- 75 g bacon
- Salt and pepper
- Wash and chop the runner beans. Place in a saucepan with salted water and bring to a boil.
- Cook the beans for about 10 minutes or until al dente. Drain and set aside.
- Meanwhile, add the potatoes and cook until tender.
- Heat a small skillet with a little butter and sauté the onion until translucent. Add the garlic and cook briefly. Add the runner beans to the pan and stir-fry for a few minutes.
- Meanwhile, mash the potatoes with a masher. Add a knob of butter and a splash of milk. Add the bean mixture and grated cheese. Season with salt, pepper and mustard.
- Fry the bacon and serve with the bean mash.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
