Wash the runner beans. Take one end off ...

... and then the other.

Cut off the sides (where the stringy bits are). You can use a peeler for this.

Then cut them into 3mm slices.

Chop the onion - first into slices, then half the slices.

Then cut into 5mm strips.

Put the goosefat into a saucepan (alternatively, use some olive oil).

Cut the rasher of bacon into 5mm x 5mm bits.

Heat the saucepan and fry the onions together with the bacon until the onions start changing colour.

Now add the chopped beans. Add salt and pepper and the oregano. Careful with the salt as the bacon will already contain a fair amount.

Stir, put the lid on and turn the heat low. The idea here is to cook the beans without adding water - there is enough moisture in them so they won't burn. The trick is not to lift the lid too often, nor to use too much heat - and to stir them once in a while. After 20 minutes, they will be done.

The finished runnerbeans.