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Ingredients (4 servings)
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2 Stk. Käferbohnen
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200 g Geriebener Emmentaler
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400 g Paprika-Mix
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250 g Cherrytomaten
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1 Stk. Bio-Löffelkefir
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250 g Nur-Kornbrot
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Olivenöl
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Salz, Pfeffer, Oregano
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Wash, core, and dice the bell pepper mix, and halve the cherry tomatoes.
- Place the scarlet runner beans in a sieve, rinse thoroughly, and drain well.
- Heat some olive oil in an ovenproof skillet, sauté the diced bell peppers for 5 minutes, then stir in the runner beans, cherry tomatoes, and spoonable kefir, seasoning generously with salt, pepper, and oregano.
- Sprinkle the grated Emmental cheese evenly on top and bake the skillet in the hot oven for about 10 to 12 minutes until the cheese is melted and golden brown.
- Cut the whole grain bread into pieces and serve directly with the hot bean skillet.
