Runner Bean Mash (Snijbonen Stamppot)
This Dutch side builds runner beans, potatoes and cheese into a proper meal you can have ready in about 55 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Frying pan / skillet · Saucepan · Pan · Large pot
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Runner Bean Mash (Snijbonen Stamppot)
- Kapsalon Lamb
- Bitterballen (Dutch meatballs) Beef
- Stamppot Pork
- Dutch poffertjes (mini pancakes) Breakfast
Tips & common questions
How long does Runner Bean Mash (Snijbonen Stamppot) take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Runner Bean Mash (Snijbonen Stamppot) via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.