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Runner Beans Recipe #4

Spiced Runner Beans

Finely sliced runner beans are such a tender and delicious vegetable and these Indian-style spices really bring out the flavour.

Quick to make and excellent with rice or to accompany other Indian dishes.

Great on an early autumn evening, when you're trying not to put the heating on!

	Ingredients
	Serves 4 as a side dish 300g runner beans 1 red or yellow pepper, deseeded and chopped (optional) 1 medium onion 2 garlic cloves, peeled and crushed 1 tablespoon tomato puree 100ml water 15ml olive oil or sunflower oil 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1/4 teaspoon ground chilli or 1/2 fresh chilli, finely chopped Pinch of tumeric (optional) salt & pepper to taste

Method

Peel the onion and slice it finely.
Heat the oil in the pan and add the onion and the garlic. Stir well. Cover and saute gently for 5 minutes.
Add the spices and stir well. Continue to saute.
If using the pepper: wash the pepper and cut it in half. Use a sharp knife to remove the stalk and cut out all the seeds. Cut the pepper into thin strips. Add to the pan and stir well.
Wash the runner beans and trim the ends. Remove the strings, if they're late season and stringy. Slice the beans diagonally into long, thin slices.
Add the beans, tomato puree and the water. Bring to the boil and simmer gently for 4-5 minutes until the beans are tender. Season with salt and pepper, if needed.

Serve with rice or as a side dish with Indian food.

Time From Cupboard-To-Table

20 minutes

Notes & Variations

Experiment with your favourite combinations of spices.

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