Creamy garlicky potatoes with kidney beans

In the town near my parents’ home, there’s a really cozy tavern. They have this amazing dish on the menu – creamy garlicky potatoes. When I went to high school, the mom of one of my classmates was working as a cook in there and I just had to ask the recipe for this dish. They use light cream in their version, but I substituted it with vegan cream. I also added some beans to make it more filling. These potatoes work nicely both as a main or side dish.

serves 3 - 4 people

Preparation time: 10 minutes.
  • 2-3 Tbsp oil
  • about 8 medium boiled potatoes
  • salt and pepper to taste
  • 14 oz / 400 g red kidney beans
  • 3 garlic gloves
  • a little bit of fresh dill
  • 3-4 Tbsp vegan cream (light or heavy cream) or make your own
  • soy sauce to taste

Heat up some oil on a larger pan. Add sliced boiled potatoes and cook until golden brown. Add some salt and pepper. Add drained beans, chopped garlic, fresh dill and vegan cream. Stir well, add soy sauce to taste and serve right away.