600 g runner beans
salt
1 small onion
2 tbsp (1 oz) 25 g butter
2 tsp chopped savory
125 ml brown stock
salt
1 small onion
2 tbsp (1 oz) 25 g butter
2 tsp chopped savory
125 ml brown stock
method
1. Prepare the beans and parboil in boiling salted water for 3-4 minutes. Drain thoroughly.
2. Skin and chop the onion finely.
3. Melt the butter in a saucepan and fry the onion for 2-3 minutes.
4. Add the beans and savory, and pour the stock over them.
5. Cover with a tight fitting lid and cook gently for 1 hour.
6. Season again if required before serving.
7. Remove the beans from the pan with a perforated spoon and transfer to a warmed serving dish.
8. Boil the liquid in the pan rapidly until it is reduced to about 60 ml; then spoon it over the top of the beans.
2. Skin and chop the onion finely.
3. Melt the butter in a saucepan and fry the onion for 2-3 minutes.
4. Add the beans and savory, and pour the stock over them.
5. Cover with a tight fitting lid and cook gently for 1 hour.
6. Season again if required before serving.
7. Remove the beans from the pan with a perforated spoon and transfer to a warmed serving dish.
8. Boil the liquid in the pan rapidly until it is reduced to about 60 ml; then spoon it over the top of the beans.
serving amount
serves 4
rate this recipe
5.3
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
