Garlicky Chilly Runner Bean Stew

The humble runner bean may not be as popular as its familiar cousin, string beans, but they’re usually one of the easiest vegetables to grow and it isn’t unlikely that you end up with a glut of them at the end of the summer! High in fibre and a good source of plant protein as well as great nutrients, they really shouldn’t be ignored and here’s a delicious way to eat them. A great mix of peppers and a rich tomato sauce; you’ll find this a winner that satisfies most dietary regimes. It’s a great one to make ahead, as it gets better the longer you leave it. Serve as a vegetable side on its own or as a meal with rice.

By the way, it’s equally good with string beans and also from frozen…it’s a great one to have in your family repertoire! Any leftovers will freeze well too.

To make this stew, you’ll need:

Serves 6

Ingredients

500g runner beans, string removed (if necessary) and cut slanted into 1cm pieces
2 medium onions; very finely chopped
6 large cloves garlic, finely chopped
2 medium peppers; 1 red & 1 yellow, sliced
1 tin chopped tomatoes
1 heaped tbsp tomato purée
1 tbsp sweet paprika
1 tsp chilli flakes (more if preferred)
Salt & pepper to taste
4 tbsp olive oil

Here’s how to make your runner bean stew:

Gently heat the olive oil in a large pan and add the onions. Fry for around 2-3 mins until they are softened but not browned. Now add the garlic, season with salt and pepper and continue to sauté for around 5 mins, with the lid on, over a gentle heat.

Next, add the tomatoes, chilli flakes, paprika and herbs. Season well with salt and pepper and allow to cook over a low heat for 5 mins.

Now add the sliced peppers and the runner beans. Stir gently to combine and cover. Allow the stew to simmer gently for 15 mins or until the beans are cooked and the sauce is thick and rich; they should be soft and tender. Continue cooking for a little longer if they are still hard and chewy.

Once cooked, turn the heat off and allow the flavours to infuse.

TIPS

• As the runner beans retain their shape well, keep all the other vegetables smaller and more thinly sliced.
• For a simpler version, simply add thinly sliced runner beans to a thick tomato sauce and cook until they are softened.