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
• ½ teaspoon ground coriander seed
• ½ teaspoon ground cumin
• ¼ teaspoon ground chilli or ½ fresh chilli, finely chopped
• Pinch of tumeric (optional)
• salt & pepper to taste

Method

1. Peel the onion and slice it finely.
   
   
2. Heat the oil in the pan and add the onion and the garlic. Stir well. Cover and saute gently for 5 minutes.
   
   
3. Add the spices and stir well. Continue to saute.
   
   
4. 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.
   
   
5. 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.
   
   
6. 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.

Time From Cupboard-To-Table

Notes & Variations on Spiced Runner Beans

Experiment with your favourite combinations of spices.

Veg Box Recipes Newsletter