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Sponsored by: Riverford Organic Vegetables
Runner Bean and Sour Cream Oven Bake
| Published: 24th August 2009 09:42 |
Preparation Time: 15 minutes
Cooking Time: 40 mins
Serves: 4
Ingredients
600g runner beans
salt and pepper to taste
200ml soured cream
75g butter
75g breadcrumbs
3/4 tsp grated nutmeg
3/4 tsp caraway seeds
Instructions
Top, tail and string the beans and boil or steam until tender. Drain. Stir the soured cream with the nutmeg and caraway seeds. Season to taste. Add the beans and mix together. Grease an ovenproof dish with some of the butter and add the mixture. Melt the rest of the butter and toss in the breadcrumbs, then sprinkle them on top of the bean mixture. Bake in a moderate oven for 20-30 minutes or until the topping is crisp and golden. Serve with a salad. The mixture could be added to pasta to make a more substantial main course.With this we love: Tinto de Navarra DO
This is an overtly juicy red, easy to drink, with soft, light tannins and lots of blackberry fruit. It’s a lovely dark, damson colour and can be drunk just on its own or with good solid fare. The diet locally is very much traditional and unprocessed, with lots of pulses and fresh veg, lamb chops and sheep’s cheese, so it ties in with a lot of what we have on offer.
Grape: Tempranillo
Alc: 13%
Veg status: vegan
sulphite levels: total sulphites are 42 mg/ltr which is pretty low, so combined with the soft nature of the tannins, this should be easy on your head or stomach.
Country of origin: Spain
Courtesy of http://www.riverfordsacrewell.co.uk/
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