Perhaps your new favorite bean dish:
Make the bean pods al dente and quench in iced water. Cut the tails of the matie double fillets into small pieces, rub the single fillets dry.
Stir the yogurt until smooth, heat the vegetable soup, let the gelatine melt in it and fold it into the yogurt, mix well, season strongly with salt (not too much, because of the matjes!) and freshly ground pepper.
Line an appropriately sized baking dish with plastic wrap. Cover the bottom of the dish evenly with a little bit of the yogurt mixture, then place individual matjes fillets on top, sprinkle with a little bit of the freshly chopped herbs, layer a layer of yogurt on top, place a layer of bean pods on top (not too dense) and sprinkle them with diced cucumber. Cover with a layer of yogurt. On top of that, another layer of maties, etc. Until the form is filled.
In between, keep beating the mold firmly on the surface so that no air holes form.
Leave to cool for 120 minutes. Next, turn out and carefully cut into slices.
Serve with a cucumber salad and dark fresh bread.
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