Runner bean and tomato casserole
3 Garlic cloves
1 small sliver of ginger
1 small piece of chilli, hot
1 onion
1/2 red onion
1/2 red pepper
1 large handful of runner beans (preferably home grown)
Chicken cube stock * (Substitute vegetable stock cube if you're a veggie)
1 1/2 cans of tomatoes
Tomato purée + 1/2 glass of white wine (approx)
Basil leaves, torn
1 bay leaf
Few sprigs of thyme
Small amount of watercress, chopped
Small amount of spinach, chopped
Small handful of savoy cabbage, shredded
I first made this recipe up when Auntie Liz was around one summer's evening. We had runner beans growing at the back of the garden, just ready to be picked.
Wash the runner beans, then peel down the sides to remove sharp edges. Chop into small pieces. Put in a bowl.
Slice the garlic cloves and chop the ginger and chilli very finely.
Heat up some olive oil and add the garlic, ginger and chilli.
Chop the onions and red pepper and add to the pot. Cook for a few minutes until softened. Add the green beans, cook for a few minutes.
Next, add the tomatoes, tomato puree and wine, chicken cube and herbs. Bring to the boil.
Add the watercress, spinach and cabbage, stir and then cover. Simmer for about 15 minutes, then check the beans. If still hard, cook for another 15 minutes. Continue, until beans are tender.
SEPTEMBER 2002