Uses up a glut of runner beans and is nice and tasty with lots of pepper.
1 tbsp butter
1 large onion, finely chopped
500g runner beans, chopped very small
1 carrot
2 ribs celery
1 litre well flavoured chicken or veg stock
Top and tail the beans and remove the stringy sides – not
necessary if they’re slim and tender. Chop into one-inch long pieces. Finely
chop the onion. Finely chop the carrot.
Heat the butter in a pan and add the vegetables. Toss and cook until they begin to soften and the carrot is translucent, stirring constantly.
Add the stock, cover the pan and simmer for about 30 minutes or until the vegetables are soft.
