Preparing and Cooking Runner Beans: Runner Bean Recipes

Maturing shortly after French beans, runner beans may be used for the same recipes.

To prepare runner beans for cooking, wash them thoroughly, cut off the tops and tails and peel off any stringy edges. Chop the beans into diagonal lengths, no shorter than 1 in. (40-50 mm). Discard any discoloured or damaged parts.

Cook in a small amount of boiling, lightly salted water for 5-7 minutes. Drain thoroughly in a colander, and serve at once with a pat of butter.

 

 

 

SWEET-AND-SOUR BEANS

1 lb. (500g) runner beans

Salt and pepper

4 rashers streaky bacon

1 tablespoon white wine vinegar

1 tablespoon soft brown sugar

COOKING TIME: 15 minutes

Put the prepared beans in a pan of boiling, lightly salted water; cover, and simmer for about 7 minutes.

Meanwhile, remove rind and gristle and cut the bacon crossways into narrow strips. Fry without any extra fat until the bacon pieces are crisp. Lift them out with a perforated spoon and keep warm.

Stir the vinegar and sugar into the bacon fat, add the drained beans and stir to coat them evenly with the sweet-and-sour mixture.

Serving Spoon the beans and liquid into a dish, sprinkle with the bacon pieces and serve with roast pork or boiled ham.

 

 

BEANS IN CREAM SAUCE

1 lb. (500 ) runner beans Salt and pepper

1 tablespoons butter

2 tablespoons flour

5fl. oz (150ml) chicken stock

5fl. oz (150 ml) cream

2 hard-boiled eggs

1 tablespoon chopped chives

COOKING TIME: 15 minutes

Cook the prepared beans in a pan of boiling, lightly salted water for 7 minutes, or until tender. Drain in a colander and keep warm.

Meanwhile, melt the butter in a pan, stir in the flour and cook through for a few minutes. Gradually add the stock and cream, stirring all the time until the sauce is smooth and free from lumps. Season to taste with salt and pepper.

Chop the eggs finely, add them to the sauce together with the chives, then fold in the drained beans and heat through.

Serving Spoon into a dish and serve with roast or grilled meat, or with fried or grilled fish.

 

 

BEANS AU GRATIN

1 lb. (500 g) runner beans

4 oz (125 ) button mushrooms

2 oz (50g) butte)

5 fl oz (150 ml) soured cream

Salt and pepper

2 tablespoons finely chopped parsley

2oz (50g) fresh white bread-crumbs

COOKING TIME: 25 minutes

OVEN TEMPERATURE: 180°C (350°F) — gas mark 4

Top, tail and string the beans; wash and cut them into 1 in. (25 mm) pieces. Put them in a pan of boiling, lightly salted water. And cook for 5 minutes. Drain through a colander.

Trim the mushrooms, peeling off any ragged edges and wiping them with a cloth dipped in a little milk. Cut the mushrooms into slices and fry lightly in half the butter. Mix the drained beans with the mushrooms in a bowl.

Season the soured cream with salt and pepper, fold in the parsley and spoon this dressing over the beans and mushrooms, blending thoroughly. Spoon the mixture int o buttered ovenproofdish.

Melt the remaining butter in a pan, add the breadcrumbs and fry them lightly until they have absorbed all the butter. Spread the crumbs over the bean and mushroom mixture and bake in the oven for 20 minutes, or until the topping has crisped.

Serving This casserole can be served as a light meal on its own, or with grilled or fried sausages and bacon.

 

 

BAKED BEANS AND MUSHROOMS

1 lb. (500g) runner beans

½ lb. (250g) button mushrooms

2 oz (50g) butter

3 eggs

5 f1. oz (150 ml) double cream

Salt and pepper

1 teaspoon freshly chopped basil

COOKING TIME: 25 minutes

OVEN TEMPERATURE: 180°C (350°F) gas mark 4

Prepare the beans and slice them into 2 in. (50 mm) pieces; cook in boiling salted water for 5 minutes and drain thoroughly in a colander.

Meanwhile, trim the stalks and any ragged edges off the mushrooms; wipe clean and slice thickly. Fry for a few minutes in butter. Butter an ovenproof dish and lay the drained beans over the base; top with mushrooms.

Beat the eggs with the cream, salt, pepper and basil and pour into the dish. Bake in the oven for 20 minutes or until the topping is set and golden-brown.

Serving This is a light lunch or supper dish on its own, needing nothing with it except hot, crusty bread.

07. June 2011 by admin
Categories: Food, Recipes | Tags: | Comments Off on Preparing and Cooking Runner Beans: Runner Bean Recipes

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