Runner Bean Mash (Snijbonen Stamppot)
This Dutch stamppot transforms humble runner beans into something unexpectedly refined. The technique of mashing potatoes and beans together creates a naturally creamy base, then mustard sharpens the richness while cheese adds savory depth. What makes this version special is the restraint: garlic and onion are cooked until soft and sweet, never overpowering the vegetables themselves. It's peasant cooking that tastes intentional.
Instructions
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..
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