My Mums Recipe

Ingredients

• 2 lb of runner beans, chopped or sliced
• 1 lb of chopped onions
• 1½ pint of vinegar
• 1½ lb of demerara sugar
• ½ table spoon of cornflour
• ½ tablespoon of turmeric
• ½ tablespoon of dried mustard

Method

Cook the onions and beans in salted water until soft and then strain and chop more finely if desired.

Return to the pan and add 1 pint of vinegar, bring to the boil and simmer. Add 1lb of sugar (more if desired).

Mix the spices with the rest of the vinegar and stir into the pan. Bring back to boil and then simmer until it thickens. Allow to cook for 20 minutes adding more sugar if desired.

Pour into warm jars but do not cover until cold.

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Spiced Pickled Runner Beans

By Kathleen Field and taken from Delia Smith's Summer Collection.

Ingredients

• 2 lb (900g) of sliced runner beans (weighed after trimming)
• 1½ lb (700g) of chopped onions
• 1½ pints (850ml) of malt vinegar
• 1 ½ oz (40g) of corn flour
• 1 heaped tablespoon of mustard powder
• 1 rounded tablespoon of turmeric
• 8 oz (225g) of soft brown sugar
• 1 lb (450g) of demerara sugar
• pinch of salt

You will also need 6 x ½ litre sterilized jars.

To sterilize your jars, wash them thoroughly in warm soapy water, rinse and then heat in a moderate oven for 5 minutes. More info about jars and sterilization.

Method

First put the chopped onions in a large pan with 10 fl oz (275ml) of the malt vinegar. Bring them to a simmer and continue simmering for about 20 minutes or until the onions are soft.

While the onions are simmering cook the sliced beans in salted boiling water for 5 minutes, then strain them and add to the soft onions.

In a small bowl mix the corn flour, mustard and turmeric with enough vinegar to make a smooth paste and add to the onion and bean mixture. Add the remaining vinegar and simmer for 10 minutes. Now add both lots of sugar and stir until dissolved then continue simmering for another 15 minutes.

Now you can pot the pickle in warmed, sterilized jars. Seal and label only when cold and keep for at least 1 month before eating.

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Spicy Green Bean Chutney
By Mark Hix

Ingredients

• 2 medium onions, peeled and finely chopped
• 2 cloves of garlic, peeled and crushed
• Black seeds from 15 cardamom pods
• 1 tsp ground cumin
• 1tsp fenugreek seeds
• ½ tsp chili flakes
• 120ml vegetable oil
• 2tbsp granulated sugar
• 100ml white wine vinegar
• Salt and freshly ground black pepper
• 750g runner beans, trimmed and cut into 1-1.5 cm chunks

Method

Gently cook the onion, garlic and spices in the vegetable oil for 3-4 minutes without colouring until soft. Add the sugar and vinegar, season and simmer for a couple of minutes. Add the beans, cover with water, bring to the boil and simmer gently for 30 minutes.

Remove from the pan, leave to cool and store in sterilized Kilner jars in a cool place for up to a couple of months. If you want to keep the chutney longer, the jars should be vacuum sealed.

Mark Hix is a very good chef. Not as well known as some of the TV chefs but still very good and you can get hold of his best selling books with huge discounts - up to 50% Mark Hix Discounted Cookbooks

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Green Bean Pickle

Ingredients

• 2 lb of sliced runner beans
• 2 lb of muscovado sugar
• 1 ½ lb of peeled and chopped onions
• 1 ½ pints of malt vinegar (white or cider vinegar can be used)
• 1 ½ tablespoons of cornflour
• ½ teaspoon of salt
• 1 teaspoon of turmeric
• 1 teaspoon of mustard powder

Method

Cook the beans in salted water until just soft and then drain. Cook the onions in ½ pint of vinegar until they are soft and transparent.

place the beans and onions in a pan with the sugar and the rest of the vinegar. Bring to the boil and simmer for 15 minutes.

In a small bowl mix the mustard, turmeric, salt and cornflour with a little cold water and then add to the pan.

Bring back to the boil and simmer for a further 15 minutes until thick. Stir periodically to avoid burning.

Pour into warm jars but do not cover until cold.

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Runner Bean and Coconut Chutney

Ingredients

• 1 kg of sliced runner beans
• 450g of chopped onions
• 300ml of white wine vinegar
• 2 chopped green chilies
• 2 chopped garlic cloves
• 300g of light muscovado sugar
• 300ml of cider vinegar
• 1 ½ teaspoon of cornflour
• 1 teaspoon of turmeric
• 1 teaspoon of mustard powder
• 125g of grated coconut

Method

Boil the runner beans in lightly salted water for 5 minutes.

Cook the onions with white wine vinegar for 5 minutes, then add the drained beans, green chilies, garlic cloves and sugar. Add the cider vinegar and simmer for about 10 minutes.

In a small bowl mix the cornflour with the turmeric, mustard powder with a drop of cold water. Add to the pan with the cider vinegar and coconut and simmer for 15 minutes.

Add to jars as in previous recipes.

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Easy Runner Bean Pickle

Ingredients

• 900g of runner beans
• 4 ½ large onions
• 675g of sugar
• 1 ½ tablespoons of turmeric
• 1 ½ tablespoons of mustard powder
• 1 ½ - 2 tablespoons of corn flower
• 900ml of cider vinegar

Method

De-string and shred the beans and chop the onions. Place all the ingredients into a large saucepan and bring to the boil. Simmer until the onions and beans are cooked and then fill into jars.

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