Ceylonese Spiced Runner Beans Recipes

CEYLONESE SPICED RUNNER BEANS

Steps:

• String the beans then diagonally slice them into 4cm lengths.
• Cook in a pan of boiling salted water for exactly 1 minute, then drain.
• Heat the oil in a large pan and cook the garlic for 1 minute.
• Add the cumin and mustard seeds and cook for 1 minute, then add the ground spices and cook for a further minute.
• Stir in the chopped tomatoes and simmer for 1-2 minutes until softened and a little pulpy.
• stir in the beans, ginger, sugar, salt and lemon juice and simmer together for 3-4 minutes until the beans are tender.
• Stir in the fresh coriander and serve.

SLOW COOKER RUNNER BEANS

Steps:

• String your beans. Really do a good job, runner beans have really tough strings. I use as as many will fit my slow cooker half way. (At least a pound.).
• Put the (country style smoked)ham hock in the cooker followed by the beans.
• Cover with water.
• Cook on Low 8-10 hours.

RUNNER BEAN CHUTNEY

Steps:

• Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into ½cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.
• Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally. Add the sugar and 250ml of the remaining vinegar and cook for 2 mins more.
• Combine the turmeric, mustard seeds and powder and nigella seeds with the cornflour, a good pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly. Remove from the heat and decant into sterilised jars. Will keep sealed in a cool, dry place for up to three months. Once open, keep in the fridge for up to two weeks.

CACIO E PEPE WITH RUNNER BEANS

Steps:

• Boil a pan of salted water, add the pasta and cook for 4 mins. Add the runner beans and cook together for 2 mins, then drain, reserving the water.
• Gently heat the oil and ¾ of the butter in a large, high-sided frying pan over a medium heat. Stir in the pepper with a wooden spoon and cook for 1 min, then add in a ladleful of the pasta water and whisk vigorously until you have the beginnings of a smooth sauce. Add in the rest of the butter, the pasta and the beans and half the cheeses, and stir, shaking the pan as you go to mix everything together and release starch from the pasta to make it extra creamy. Add in the rest of the cheese and shake some more until it melts and you have a silky smooth sauce. Ladle in more pasta water to loosen it if necessary, and make sure the pasta is cooked. Season with salt and serve straightaway with extra pecorino and pepper.