Filled cucumber boats


For 20 pieces
  • 1 can of beans
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 3 tbsp olive oil
  • 2 tbsp sour cream
  • salt
  • pepper
  • 20 olives
  • 3 stalks of parsley
  • 1 organic cucumber



Working time: 30 min.

nutritional value

41 kcal per piece
Carbohydrates: 3 g
Protein: 1 g
Fat: 2 g


  • Simple
  • Drain the beans in a sieve, rinse them cold, drain them. Chop the garlic and braise with the rosemary in a saucepan with 2 tablespoons of oil over a gentle heat for 3 minutes.
  • Take the sprig of rosemary out of the saucepan and let the adhering oil drip into the saucepan. Mix the beans with the garlic. Add sour cream and mash everything very finely with the cutting stick. Season with salt and pepper.
  • Halve olives crosswise. Chop parsley leaves. Peel the cucumber into strips and halve lengthways. Remove the seeds with a teaspoon. Use the peeler to straighten the cucumber rounds so that the boats do not tip later
  • Fill the cucumber halves with the bean cream and cut diagonally into 10 pieces. Top with the olives, drizzle with 1 tablespoon of oil and sprinkle with parsley.
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