Runner Beans

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

Ingredients for 4

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Ingredients
400	grams	runner beans
1	onion	onion (medium size, 160g each)	(160 grams)
1	rasher	bacon	(30 grams)
1 1/16	tablespoon	goose fat	(16 grams)
1/4	teaspoon	salt	(2 grams)
1 1/2	teaspoon	dried oregano	(1.5 grams)
1/8	teaspoon	ground black pepper	(0.4 grams)

Salt content: 0.3% (by weight, not counting salt in other ingredients)

Method

Please see the step-by-step instructions.

Step-by-Step Instructions

	Wash the runner beans and take the ends off ...
	I use a peeler to take the sides with the stringy bits in them off. You can do that with a paring knife as well.
	Chop the onion - first into slices, then half the slices.
	Then cut them into small strips.
	Put the goose fat into a saucepan (alternatively, use some olive oil).
	Cut the bacon into squares.
	Heat the saucepan and fry the onions together with the bacon until the onions start changing colour.
	Now add the chopped beans. Add salt and pepper and the oregano. Careful with the salt as the bacon will already contain a fair amount.
	Stir, 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.
	Tastes as good as it looks!