Traditionally this dish has a piece of fatty rib of mutton cooked in the middle of the beans.  We offer a vegetarian version here.

Cut your beans about this size

You’ll need: 2 Tbs butter, 1 large onion, peeled and finely chopped, 500g fresh green beans, ends trimmed off and cut into slices, 3 medium potatoes, peeled & sliced into thin rounds, sea salt and freshly milled black pepper, 250ml water or vegetable stock

Method: In a heavy bottomed casserole, heat the butter and add the onion and fry gently until soft and translucent – do not brown.  Add the beans and stir in to coat with the onions, add the potato slices and stir again. Season well with the salt and freshly milled black pepper and pour over the water or stock.  Bring to the boil and then cover and simmer over gentle heat adding more liquid if necessary until the potatoes and beans are very soft and mashable. Using a potato masher, mash the beans and potatoes together.  Taste and reseason if necessary and stir in a knob of butter.  Serve hot with roast meat.

Serves 6