Beans
The beans, and in particular the runner beans, are growing thick and fast at the moment, hanging like green tassles from their archway. After several meals incorporating lightly steamed beans and some more tucked away in the freezer, I decided to do this with them.
Not sure what to call it. Bean stew sounds a bit mundane, so how about tomato and bean ragu?! This is what I did:
The beans were washed and sliced thinly. Then I sauted 1 onion and some garlic in olive oil until golden and added 1 heaped tsp coriander seeds, which I ground
followed by 1 tin of tomatoes, a glug of apple balsamic vinegar, a small amount of water and 1 heaped tblsp of tomato puree and salt and pepper.
After simmering for 5-10 mins, I added the beans and cooked til tender. Then checked the seasoning adding a little more oil and vinegar and sprinkling with chopped herbs.
It was good with some chargrilled courgettes and a hunk of bread.
After simmering for 5-10 mins, I added the beans and cooked til tender. Then checked the seasoning adding a little more oil and vinegar and sprinkling with chopped herbs.
It was good with some chargrilled courgettes and a hunk of bread.
That sounds good. We have loads of runners, too, at least it has been a good year for something!
ReplyDeleteThank you for your comment. I have recently discovered your blog which I have really enjoyed reading. You are right, at least the runners are doing well. That and the rhubarb!
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