A tasty and inexpensive dish, Runner Bean Casserole is ideal to serve as a supper dish with masses of crusty French bread and butter.2 oz. butter
2 large onions, thinly sliced and pushed out into rings
2 garlic cloves, crushed
1 medium-sized fennel, trimmed and thinly sliced
1 lb. runner beans, trimmed
3 potatoes, peeled, parboiled and cut INTO ½ inch cubes
4 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon black pepper
10 fl. oz. chicken stock
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized flameproof cas-serole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring occa-sionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the fennel, beans, potatoes, tomatoes, marjoram, salt and pepper and fry, stirring occasionally, for a further 5 minutes or until the potatoes are slightly browned.
Pour over the chicken stock and bring the liquid to the boil. Cover the casserole and transfer it to the centre of the oven. Cook the mixture for 20 to 30 minutes or until all the vegetables are tender.
Remove the casserole from the oven and serve immediately.