2 tbsp (25 g) 1 oz butter or margarine
1 large onion, finely chopped
175 g (6 oz) lean bacon rashers, rinded and diced
1 tablespoon flour
900 ml (1 1/2 pints) chicken stock
350 g (12 oz) runner beans, thinly sliced
40 g (1 1/2 oz) long grain rice
salt and pepper
Tabasco sauce
1 to 2 tablespoons chopped fresh herbs
croutons to garnish
1 large onion, finely chopped
175 g (6 oz) lean bacon rashers, rinded and diced
1 tablespoon flour
900 ml (1 1/2 pints) chicken stock
350 g (12 oz) runner beans, thinly sliced
40 g (1 1/2 oz) long grain rice
salt and pepper
Tabasco sauce
1 to 2 tablespoons chopped fresh herbs
croutons to garnish
method
1. Melt the butter or margarine in a saucepan and fry the onion and bacon until golden brown.
2. Stir in the flour, then gradually stir in the stock.
3. Bring to the boil. Add the beans, rice, salt and pepper, cover the pan and simmer gently for 20 minutes.
4. Add a few drops of Tabasco sauce and the herbs. Serve garnished with croutons.
2. Stir in the flour, then gradually stir in the stock.
3. Bring to the boil. Add the beans, rice, salt and pepper, cover the pan and simmer gently for 20 minutes.
4. Add a few drops of Tabasco sauce and the herbs. Serve garnished with croutons.
serving amount
serves 4
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