Runner Beans

This is a slightly unusual way to prepare runner beans. A lot less boring than your steamed / boiled variety.

5 star rating based on 439 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.


Show US units

400 gramsrunner beans
1 oniononion (medium size, 160g each) (160 grams)
1 rasherbacon (30 grams)
1 1/16 tablespoongoose fat (16 grams)
1/4 teaspoonsalt (2 grams)
1 1/2 teaspoondried oregano (1.5 grams)
1/8 teaspoonground black pepper (0.4 grams)
Salt content: 0.3% (by weight, not counting salt in other ingredients)


Please see the step-by-step instructions.

Step-by-Step Instructions

Recipe PhotoWash the runner beans and take the ends off ...
Recipe PhotoI use a peeler to take the sides with the stringy bits in them off. You can do that with a paring knife as well.
Recipe PhotoChop the onion - first into slices, then half the slices.
Recipe PhotoThen cut them into small strips.
Recipe PhotoPut the goose fat into a saucepan (alternatively, use some olive oil).
Recipe PhotoCut the bacon into squares.
Recipe PhotoHeat the saucepan and fry the onions together with the bacon until the onions start changing colour.
Recipe PhotoNow add the chopped beans. Add salt and pepper and the oregano. Careful with the salt as the bacon will already contain a fair amount.
Recipe PhotoStir, put the lid on and turn the heat low. The idea here is to cook the beans without adding water - there is enough moisture in them so they won't burn. The trick is not to lift the lid too often, nor to use too much heat - and to stir them once in a while. After 20 minutes, they will be done.
Recipe PhotoTastes as good as it looks!