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Runner Bean Mash (Snijbonen Stamppot)

Dutch · Dinner · Easy

Runner Bean Mash (Snijbonen Stamppot)

Total
45 min
Prep
20 min
Serves
4
Calories
445
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Tender runner beans fold into buttery potato mash with mustard and cheese, topped with crisp bacon and sweet sautéed onion.

Green beans bring a fresh bite to Runner Bean Mash (Snijbonen Stamppot), keeping the potato base from feeling too dense. A small amount of mustard sharpens the mash, while bacon provides a salty, crisp finish.

Strip any strings from the beans before slicing them finely across the pods. Drain the potatoes thoroughly and let the steam escape before mashing so the milk and butter enrich them without making them watery.

HeartySavoryCheesyComfort FoodBudgetGluten-freeNut-freeEgg-free

Method

  1. Put the potatoes in a pot of cold salted water and bring to a boil. Simmer for until a knife slides through easily.

  2. Meanwhile, boil the runner beans in a separate pan of water for until tender but still green. Drain well.

  3. Cook the bacon in a skillet over medium heat for until browned and crisp. Transfer to a plate, leaving 1 tbsp fat in the pan. Cook the onion in that fat for until soft; stir in garlic for .

  4. Drain the potatoes and let them steam dry for . Mash with butter, warm milk, mustard, salt and black pepper.

  5. Fold in the Gouda cheese, runner beans and cooked onion mixture. Divide among bowls and scatter the crisp bacon over the top.

Forkue tips

  • Use a hand masher; a food processor works the potato starch too hard and makes the mash gluey.

Storing and reheating

Refrigerate for 3 days. Reheat covered over low heat with a splash of milk, folding gently. Keep the bacon separate and crisp it in a skillet before serving.

Kitchen gear

Potato masherTop picks on AmazonSaucepanTop picks on AmazonSkilletTop picks on Amazon
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Nutrition per serving, estimated

445Calories
17gProtein
56gCarbs
18gFat

Runner Bean Mash (Snijbonen Stamppot): FAQ

Can I use ordinary green beans?

Yes, trim and slice them thinly. Cook until tender enough to blend comfortably into the mash rather than leaving them very crunchy.

Can I leave out the bacon?

Yes. Cook the onion in a little extra butter instead, and choose a vegetarian Gouda if you want the whole meal to be vegetarian.

How do I store and reheat Runner Bean Mash (Snijbonen Stamppot)?

Refrigerate for 3 days. Reheat covered over low heat with a splash of milk, folding gently. Keep the bacon separate and crisp it in a skillet before serving.

How long does Runner Bean Mash (Snijbonen Stamppot) take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Runner Bean Mash (Snijbonen Stamppot)?

The key ingredients are potatoes, runner beans, bacon, onion, garlic and butter, plus pantry basics.

Any tips for Runner Bean Mash (Snijbonen Stamppot)?

Use a hand masher; a food processor works the potato starch too hard and makes the mash gluey.

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