1 tsp vegetable oil
2 cloves garlic, crushed
2 tbsp plain flour
450 g runner beans, trimmed and sliced on the diagonal
2 yellow peppers, deseeded and sliced
2 teaspoons paprika
400 g can chopped tomatoes
150 ml vegetable stock
175 g button mushrooms, cut into quarters
4 tbsp soured cream
2 cloves garlic, crushed
2 tbsp plain flour
450 g runner beans, trimmed and sliced on the diagonal
2 yellow peppers, deseeded and sliced
2 teaspoons paprika
400 g can chopped tomatoes
150 ml vegetable stock
175 g button mushrooms, cut into quarters
4 tbsp soured cream
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Heat the oil in a flameproof casserole dish and cook the garlic for 1 minute.
3. Stir in the flour and cook for a further minute.
4. Add the beans, peppers, paprika, tomatoes, stock and mushrooms to the dish, stirring well to blend and bring to the boil.
5. Cover and transfer to the preheated oven to cook for 20 - 25 minutes until the beans are tender.
6. Stir in the soured cream and serve with rice or pasta.
2. Heat the oil in a flameproof casserole dish and cook the garlic for 1 minute.
3. Stir in the flour and cook for a further minute.
4. Add the beans, peppers, paprika, tomatoes, stock and mushrooms to the dish, stirring well to blend and bring to the boil.
5. Cover and transfer to the preheated oven to cook for 20 - 25 minutes until the beans are tender.
6. Stir in the soured cream and serve with rice or pasta.
serving amount
serves: 4
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