As I grew up, runner beans were never one of my favourites. A memory of the stringy, sharp cornered ‘over rippened’ things that my dad once brought in from our home plot, took some time to fade.
I am pleased to say that Greenslate beans are not like that, they are a delight. With a season like we are having at the moment, runner beans are thriving.
I believe in trying everything that we grow, so I brought some home and asked Jane what she fancied doing with them.
Trying new recipes is a big thing for us and this is what she came up with. Adapted to suit our tastes from a recipe by Kris Dhillon, this recipe gave me a new perspective on the Runner Bean.
This recipe would serve about 4-6 people as a side dish but two hungry vegetarians managed to wolf down the lot in one sitting.
It is a mildly spiced dish with subtle curry tastes that didn’t bury the flavour of the beans. Very moreish, I was thinking that I would have some left for lunch the next day; it didn’t happen.
Runner Bean Bhaji
500g runner beans, topped and tailed and cut into 1cm pieces
1 large onion
1 dessert spoon coconut oil
2 cloves of garlic, chopped finely
3 cm piece of fresh ginger, chopped finely
1 large green or red chilli, chopped finely
1 tsp turmeric
pinch of salt
1/2 tsp garam marsala
Melt the coconut oil in pan and saute the onions until just starting to take on some colour.
Add the garlic and ginger and cook or a further minute.
Add the chilli, salt and turmeric and stir.
Add the runner beans and stir to combine everything.
Add a little boiling water, stir, cover with a lid and cook over a low/medium heat for about 20 minutes. Stir every now and then and add a little more water if necessary.
When the runner beans are tender stir in the garam masala and cook for 1 minute more.
Serve with cucumber raita, rice and naan bread or as a side dish.