Beano Plato with Onion, Green Beans, Tomatoes

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
280g Green Beans, topped and parboiled 10min
sage and garlic powder
100g Onion sliced and chopped roughly thinly
marjoram, celery seed, pepper(ground)
420g Baby Plum Tomatoes, halved
parsley, chopped
30g Wensleydale Cheese, thinly sliced

PLATO (20min)
preheated oven to 190°C
prepared Plato by mixing together the first three ingredients
made a little circle of the Plato in the middle of a 20cm metal dish lined with parchment paper
baked 20min

ONION (20min) GREEN BEANS (15min)
In large frypan stirred together Onion, marjoram, celery seed, pepper and about 10ml Sunflower Oil, fried 20min in all
15min before the end added another 10ml Sunflower Oil to the pan and fried the Green Beans, sage and garlic powder in this for 15min in all

TOMATOES (10min)
preheated medium large frypan, with about 10ml Sunflower Oil, a few minutes before starting to fry
10min before the end of the cooking above added the Tomatoes to the pan and fried 10min in all
2min before the end of cooking added the parsley
at the end of cooking placed the Cheese among the Tomatoes to melt a little

complete protein 12.1g
saturated fat 12.6g
uncompleted legume protein 23.1g