Quick kidney bean pan

Name: Quick kidney bean pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Kidney beans; 1 Onion; 400 g Mushrooms; 100 g Arugula; 50 g Parmesan; 4 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 1 pck (each 500 g) Gnocchi (cooling shelf)

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

With warp drive for dinner! sauté mushrooms, kidney beans and gnocchi, fold in rocket and parmesan, pItlh!* *Klingon for ready

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Kidney beans
1 Onion
400 g Mushrooms
100 g Arugula
50 g Parmesan
4 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
1 pck (each 500 g) Gnocchi (cooling shelf)

Directions

1
Rinse the beans in a sieve and let them drain. Peel and finely chop the onion. Clean the mushrooms, wash them briefly if necessary and halve them depending on size. Wash the rocket and shake dry. Grate parmesan finely.
2
Heat 2 tablespoons of clarified butter in a large pan and fry the mushrooms for about 5 minutes. After about 3 minutes add onion. Season with salt and pepper and remove from the pan.
3
Heat 2 tablespoons of clarified butter in a frying pan and fry the gnocchi for about 8 minutes, turning them over. Add beans and mushrooms, heat up, season with salt and pepper. Fold in rocket. Serve and sprinkle with parmesan.