400 g runner beans
salt and pepper
125 ml soured cream
1/2 stick (2 oz) 50 g butter
1/4 tsp grated nutmeg
3/4 cup (50 g) soft white breadcrumbs
1/4 tsp caraway seeds
salt and pepper
125 ml soured cream
1/2 stick (2 oz) 50 g butter
1/4 tsp grated nutmeg
3/4 cup (50 g) soft white breadcrumbs
1/4 tsp caraway seeds
method
1. Prepare the beans and boil or steam them until just tender. Drain thoroughly.
2. Mix the soured cream with the nutmeg, caraway seeds, and seasoning.
3. Add the beans and toss well together.
4. Grease a 1 litre ovenproof dish with some of the butter and spoon in the beans.
5. Melt the rest of the butter and toss the breadcrumbs in it.
6. Sprinkle them on top of the beans.
7. Bake in a moderate oven at 180°C, gas mark 4, for 30 minutes or until the topping is crisp and golden.
2. Mix the soured cream with the nutmeg, caraway seeds, and seasoning.
3. Add the beans and toss well together.
4. Grease a 1 litre ovenproof dish with some of the butter and spoon in the beans.
5. Melt the rest of the butter and toss the breadcrumbs in it.
6. Sprinkle them on top of the beans.
7. Bake in a moderate oven at 180°C, gas mark 4, for 30 minutes or until the topping is crisp and golden.
serving amount
serves 3 - 4
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