Runner Bean Soup

Ingredients

• 500g of runner beans
• 1 large onion
• 1 large carrot
• 700ml of vegetable stock
• 2 tablespoons of butter
• salt and pepper to taste

Method

Top and tail the beans and remove the stringy sides. Chop into slices with the onion and carrot.

Heat the butter in a pan and add all three vegetables. Cook until they begin to soften and the carrot is translucent but not browned.

Add the stock, cover and simmer for about 30 minutes or until the vegetables are soft.

Puree in a hand or wand blender and season to taste.

You do have to have nice fresh crusty bread with this dish.

Recipe from cooksister.com

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Runner Beans With Tomato And Onions

Will Serve four as a side dish

Ingredients

• 500g of runner beans
• 205g (1 tin) of tomatoes
• 1 medium onion
• 15g of butter
• 1 clove of garlic
• 250g of mushrooms
• 100ml of red wine
• 1 tablespoon of fresh chopped basil
• salt and pepper
• 1 cob of sweet corn (optional)

Method

Chop the onion, garlic, tomatoes. Top and tail the beans (and de-string late season beans) and cut into 2cm pieces. Slice the mushrooms and the corn off the cob.

Melt the butter in a large pan and cook the onion and garlic until just soft. Add the mushrooms and cook for 5 minutes.

Add the sweet corn, wine and tomatoes with juice. Bring to the boil and simmer gently for 10-15 minutes until reduced.

Now stir the beans in to the sauce and cover well. Cook for a further 10-15 minutes until the beans are tender but not soft. Stir in the basil and season to taste.

Serve hot or cold and is fantastic with pork and potatoes.

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Runner Beans With Tomato And Garlic

Will Serve four as a side dish.

Ingredients

• 300g of washed and sliced runner beans
• 200g of butter beans (or cannelloni) rinsed from a can
• 1 medium onion peeled and chopped
• 2 garlic cloves peeled and chopped
• 4 medium tomatoes peeled and chopped
• 15ml of olive oil
• 100ml of white wine
• 1 tablespoon of balsamic vinegar
• 100ml of vegetable stock (water and stock cube)
• 1 level tablespoon of cornflour
• 1 tablespoon of fresh chopped parsley and chives
• salt and pepper to taste

Method

Gently heat the oil in a large pan and add the onion and garlic. Stir well. Saute, covered for 5 minutes. For a spicier version try adding ½ teaspoon of dried chili flakes.

Add the chopped tomatoes and continue cooking until the onions are soft.

Now add the sliced runner beans and butter beans with the wine, balsamic vinegar and stock. Stir and simmer uncovered for up to 10 minutes or until the runner beans are soft.

Use the cornflour to thicken your sauce if required. Mix with a drop of cold water and add quickly to the runner bean mixture.

Add the herbs and season to taste.

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Spiced Runner Beans

Serves 4 as a side dish

Ingredients

• 300g of prepared runner beans
• 1 pepper de seeded and sliced, use red or yellow for color contrast
• 1 finely chopped medium onion
• 2 peeled and crushed cloves of garlic
• 1 tablespoon of tomato puree
• 100ml of water
• 15ml of olive or sunflower oil
• 1/2 teaspoon of ground coriander seed
• 1/2 teaspoon of ground cumin
• 1/2 of a finely chopped fresh chili or 1/4 teaspoon of ground chili
• pinch of turmeric
• salt and pepper to taste

Method

Heat the oil in a pan and add the onion and garlic. stir well cover and saute for gently for 5 minutes.

Add the spices and the pepper stirring well and continue to cook gently for a minute.

Now add the sliced beans, tomato puree and water. Bring to the boil and simmer for 4-5 minutes or until the beans are as soft as you like them. Season with salt and pepper if needed and serve with rice or as a side dish with indian food.

This recipe is courtesy of www.VegBox-Recipes.co.uk
Simply delicious recipes for seasonal food  

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Traditional Runner Beans

Ingredients

• Runner beans (100g prepared per person) of course use larger quantities if you like, I do.

Method

Top and tail the beans and remove stringy sides. Slice diagonally and boil in lightly salted water for 4-10 minutes.

The cooking time will differ depending on the size of bean, the time of season (later season beans may take longer) and of course your tastes.

I always test mine and remove from the heat when the crunch or lack of it is just right.

Serve with roast dinner, cottage pie, pie and mash, or just black pepper and a knob of butter.

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Runner Bean Stew

Ingredients

• 1 kg (2.25lb) of runner beans
• 1 medium chopped onion
• 2 tablespoons of chopped parsley
• 1 chopped stalk of celery
• 6 tablespoons of olive oil
• 480g (1 lb) of peeled and chopped plum tomatoes
• salt and pepper

Method

Top and tail the beans, remove stringy sides and slice diagonally.

Fry the onion, parsley and celery in the oil over a low heat for about 3 minutes until translucent.

Add the runner beans and saute over a medium heat for about 2 minutes.

Add the tomatoes cover and simmer for about 20 minutes. The cooking juice needs to evaporate then season to taste and serve.

I like this with either crusty bread or creamy mashed potato. It can be served as a vegetarian dish or as an accompaniment to pork or lamb chops.

Recipe from cookitsimply.com

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Runner bean stir fry

Ingredients

• 450g (1lb) of runner beans
• 2 medium peppers
• 1 clove of garlic
• 3 tablespoons (60ml) of oil
• 2 tablespoons (40ml) of tamari sauce (shoyu sauce)

You can of course use your favorite colour pepper and flavour of stir fry sauce.

Method

Top and tail the beans, remove stringy sides and slice diagonally.

Remove the seeds from the peppers and slice to about the same size as the beans.

Finely chop the garlic and add to a large frying pan or wok with the oil. Turn to a high heat and when the garlic sizzles add the beans and peppers stirring for about 2 minutes.

Add the sauce and stir quickly for up to 1 more minute and serve immediately

Recipe from cookitsimply.com

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Runner bean stir fry #2

serves 4

Ingredients

• 400g of prepared runner beans
• 1 finely sliced medium onion
• 200g of red kidney beans washed and drained or defrosted
• 10ml of sesame oil (or olive oil)
• 1 tablespoon of soy or tamari sauce
• 1 teaspoon of honey
• 1 teaspoon of sesame seeds (optional)
• juice from half a lemon (1 tablespoon)
• 1/2 inch of finely sliced fresh ginger (1/2 teaspoon of ground ginger)

Method

In a cup mix the soy/tamari sauce, honey, sesame seeds, lemon juice and ginger.

Heat the sesame oil in a wok and stir in the onion. Heat on a medium heat for 3-5 minutes until the onion is nearly soft.

Now add the runner beans and kidney beans ensuring that they have been well washed and drained.

Continuously stir the contents of the wok for about 3 minutes until the the runner beans soften. Now add the sauce from the cup and heat through.

This recipe is courtesy of www.VegBox-Recipes.co.uk
Simply delicious recipes for seasonal food

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Warm summer runner bean salad

serves 4 as a side dish

Ingredients

• 12 runner beans washed and cut into chunks
• 2 medium corvettes washed and sliced
• 5 chopped tomatoes
• 8 artichoke hearts (from a jar is fine)
• 12 black olives
• i knob of butter

Method

Melt the butter in a pan, add the beans and courgette cover and sweat for 3 minutes. Stir regularly to avoid burning.

Add the tomatoes and cook for a further 3 minutes.

Chop the artichoke hearts into bit size pieces and add to the pan with the olives. Warm through and serve with bagels for brunch. Alternatively serve with potatoes or rice for a light lunch.

This recipe is courtesy of www.VegBox-Recipes.co.uk
Simply delicious recipes for seasonal food  

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Runner beans in olive oil

Ingredients

• 900g (2lb) of runner beans prepared and sliced
• 1 large chopped onion
• 1 whole chopped garlic
• 2 large peeled and chopped tomatoes
• salt and black pepper to taste

Method

Fry the onions in a little olive oil until just soft. Add the garlic and fry a little more.

Add the tomatoes and cook until they are soft and then add the beans, salt and pepper. Mix well and fry for a further 5 minutes.

Now add 290ml (½ pint) of water and simmer until the liquid has evaporated and the beans are tender.

Serve cold.

Recipe by Gloria Obayda

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Runner beans with veg and pasta

Ingredients

• Enough pasta for 4 people
• 150g of fresh tomatoes
• 2 small courgettes
• 10 plus runner beans
• 150g butter beans (or chick peas / kidney beans)
• 1 heaped tablespoon of pesto
• 100ml creme fraiche or natural yogurt
• Knob of butter & tablespoon of olive oil
• 50g grated Cheddar (optional)

Method

Wash and trim the courgettes and slice or chop in to cubes. Wash the tomatoes and cut in to halves or quarters depending on size. Wash the runner beans and slice in to 2 inch pieces.

Cook the pasta as instructed on the packet.

While the pasta is cooking heat the butter and oil in a pan and add the tomatoes and courgettes. Cover and cook on a low heat until the courgettes are soft. Stir occasionally.

Add the runner beans to the pasta 4 minutes before it is due to finish.

Add the creme fraiche, cheese and pesto to the courgette and tomato sauce. Use a hand blender to puree until smooth.

Drain the pasta and mix with the sauce.

This recipe is courtesy of www.VegBox-Recipes.co.uk
Simply delicious recipes for seasonal food  

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Other things to do with beans

When you have sliced and cooked the beans to your liking then try some of these;

• Add slices of crispy bacon
• Add sliced almonds
• Cover with cream and bake for a couple of minutes

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Other Recipes To Enjoy

Runner Beans with Tomato Sauce

from

Happy Days with the Naked Chef

by

Jamie Oliver

Runner Beans with Beef Broth

from

Rick Stein's Food Heroes: Another Helping

by

Rick Stein

Runner Bean and Chili Salsa

from

Henrietta Green's Farmers' Market Cookbook

by

Henritta Green