Bean Strudel With Tomato Sauce and Black Beans

© Markus Biedermann

Ingredients for 4 servings

  • 600 g flat beans (or bush or runner beans)
  • 2 tbsp. frying butter
  • 3 red onions
  • 3 cloves of garlic
  • 10 g vegetable stock
  • 1 Bouquet of savory
  • 300 g potatoes, floury
  • 180 g feta cheese
  • Caraway, salt, pepper, cayenne, nutmeg
  • 1 tbsp oat flakes
  • 1 pack puff pastry, flour for rolling out
  • egg to brush


  1. Weigh and prepare all ingredients.
  2. Cut the beans into 3 cm pieces, blanch briefly. Cut the onions into strips and finely chop the garlic.
  3. Sauté onions in butter, add beans, bouillon powder and a little water. Steam briefly (3 min.) and chill immediately so that the beans remain as green as possible. Season to taste with savory, salt and pepper.
  4. Peel the potatoes and put them through the rösti grater (coarse). Crumble in the feta cheese, add the oat flakes, season and knead well. Mix with the cooled beans and season again. Serve with fresh bread or lemon saffron rice.

Tomato sauce

  • 500 g pelati
  • 150 g onions, finely chopped
  • 20 g garlic, finely chopped
  • 40 g tomato paste
  • Salt, pepper, sugar50 g black beans, cooked


Story behind the recipe

Did you know? Flat beans are particularly suitable for many summer recipes! They differ from the classic green beans by their flat, wide, long and fleshy pods. Why we like them so much? They have no strings!

About Markus Biedermann CH

Markus Biedermann is a trained cook, diet chef and certified head chef and has worked in various nursing homes, also as a home manager. He therefore knows the gastronomy and elderly care from many years of experience.

It was not least the experience of loveless food preparation and uninspired use of leftovers that was at the beginning of his new home kitchen. His goal is to take care of the guests, the staff and the environment. He has received several awards in Germany and Switzerland for his innovations and his commitment to Alzheimer’s patients. 

Markus Biedermann offers advice on catering systems and further training, is a multiple book author and created these wonderful bean recipes for the Global Fields bean project in Attiswil (Switzerland).

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