Runner Bean Recipes for the Harvest

On the allotment this year I decided to grow a small amount of runner beans and red climbing beans on either side of an archway. Some of the beans took a while to really get growing because I have hollyhocks by the archway that the wind or birds brought to the plot a few years ago and they create a lot of shade and take nutrition from the ground, so I didn’t have high hopes for the beans.

I leave the hollyhocks to grow back each year as they also bring the bees to the allotment and just try to grow things around and with them.

I grew the beans from seed, they were sown in early may in the greenhouse. and planted them out a lot later than planned, but they didn’t take very long to start climbing. Some using the hollyhocks to ascend before attaching to the arch and continuing to go.

We have both chosen to not grow as many beans as previous years as although we both love runner beans we usually get such a great harvest that we end up not knowing what to do with them all once the freezer is packed, and we have given friends and neighbours bags full.

We decided we needed to find new ways to use, cook and serve runner beans other than boiled as a side dish.

We have discovered some wonderful dishes, tried and tested them and we just know you are going to love them! They are really tasty recipes and we are eager to share these with you so that if you have the same problem as so many growers have this year, of what to do with all the runner beans you can enjoy the recipes too.

SIMPLE RUNNER BEAN SALAD RECIPE

Serves 4

Approximately 300g Runner beans

1 Small garlic clove very finely chopped

3 tbsp of olive oil

1 tbsp of apple cider vinegar ( you can find the recipe for this on the blog) or use lemon juice

Salt and freshly ground pepper

Prepare the beans by removing the strings down the sides, top and tail each bean and the slice in diagonals as you would to cook bean normally - around 2-3mm wide.

Place the beans in a pan and cover with boiling water. This will ensure they will not overcook. If you start them in cold water, they can easily overcook. Bring the pan to the boil and then turn the heat down and simmer for 5 minutes.

Drain well as you don’t want the salad to be watery and leave the beans to cool.

To make the dressing simply put the remaining ingredients into a bowl and whisk or put them in a jam jar and put the lid on firmly and give it a good shake to mix the vinegar garlic, salt pepper and oil together.

Toss the beans in the dressing and serve!

This recipe can be served warm or cold, I usually serve it cold as I like to make it ahead of time.

WARM RUNNER BEAN SALAD WITH APPLE FENNEL AND A WALNUT DRESSING RECIPE

This recipe is just extra special and well worth making. With the aromatic flavours from the fennel and the crunch of the walnut it gives the humble runner bean a whole new dimension. The dressing is divine with that honey mustard vibe and all the ingredients just marry together so beautifully. It’s a warm salad and goes very well with meat, so it is perfect for a BBQ dish!

Serves 4

100g walnuts

1 teaspoon of walnut oil, if you don’t have walnuts oil a light olive oil will do.

SALAD

300g of runner beans prepared and cut into 1- 2cm lengths

1 fennel bulb thinly sliced ( I use a mandolin, but you can slice by hand or use a food processor.

2 eating apples cored and diced in 1cm cubes ( I use Braeburn apples as I love their crunch)

Salt and freshly ground pepper

A pinch of cayenne pepper

DRESSING

2 teaspoons of Dijon mustard

2 teaspoons of runny honey

3 tablespoons of red wine vinegar

100ml light olive oil

1 garlic clove crushed

Toss the walnuts, cayenne pepper, and a pinch of salt in the teaspoon of walnut oil and spread them on a baking sheet. Place them in a preheated oven at 180oc and roast for 5 minutes until lightly toasted. Remove them from the oven and leave them to cool.

Prepare the dressing by putting all the ingredients into a bowl or jam jar, crush half of the toasted walnuts and add, then whisk or shake to combine.

Put the runner beans in a pan and cover with boiling water, bring the pan to the boil and then turn the heat down and simmer for 5 minutes. Drain well and toss together the fennel, apple cubes and remaining walnuts and dressing. Let it sit for a few minutes for all the amazing flavours to combine and serve!