Runner Bean Mash (Snijbonen Stamppot)

Name: Runner Bean Mash (Snijbonen Stamppot)
Prep time: 9 min
Cook time: 17 min
Total time: 26 min
Yield: 4 servings
Cuisine: Netherlands
Ingredients: 400g Runner Beans; 1 clove Garlic; 1 chopped Onion; 800g Potatoes; 25g Butter; 1 tablespoon Mustard; 1 dash Milk; 100g Cheese; 75g Bacon; Pinch Salt

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Side recipe with Netherlands flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 51 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 26 min total

400g Runner Beans
1 clove Garlic
1 chopped Onion
800g Potatoes
25g Butter
1 tablespoon Mustard
1 dash Milk
100g Cheese
75g Bacon
Pinch Salt

Step-by-step instructions

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.

Why this works on a weeknight

Runner Bean Mash (Snijbonen Stamppot) genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Runner Bean Mash (Snijbonen Stamppot) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Side Netherlands ⚡ 30-Min Dinner