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Ingredients
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runner beans - 200g, prepare and
sliced
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flageolet beans - 150g
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garlic - 1 clove, crushed
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tomatoes - 2, peeled and chopped
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onion - 1, chopped
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vegetable stock - 100ml
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white wine - 100ml
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olive oil - 1 tbsp
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butter - 1 tbsp
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fresh parsley - 1 tbsp, chopped
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ground black pepper and salt
Method
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Place the flageolet beans in a pan
of water, bring to the boil, simmer for 1 hour until tender.
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Heat the butter and olive oil in
the frying pan and sauté the garlic and onion for few minutes
until soft.
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Then, add the tomatoes to the
onion in the pan, continue cooking over a gentle heat until they
are soft.
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Stir in the flageolet beans into
the tomato and onion mixture, add the runner beans, stock, wine,
and season with little salt. Stir, cover, and simmer for 8
minutes.
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Increase heat to reduce the
liquid, stir in the parsley and pepper, serve. Serves 2.
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