Runner beans with garlic, mint and lemon dressing

As I write this we are just into August of a gorgeous summer and long fat clusters of runner beans are dangling from their delicately-leaved plants attached to a backbone of bamboo canes.

Ahh summer wouldn’t be summer without them.

Whilst I love unfettered runner beans, cut into long strips and served alongside buttery new potatoes, I do sometimes like to serve them with a bit of a twist; after all, there are so many of them at this time of year that it’s quite easy to eat them every day.

This recipe is so simple, and so punchy. The warm beans are fused with garlic, a tiny bit of mint from the garden, and a lemony vinaigrette. Try these with some creamy mashed potato and cold meat, maybe a touch of our courgette pickle too if you have a courgette glut!

I’ve made the photo the plant itself because I think it’s beautiful!

Prep time: 5 mins

Cook time: 10 mins

Servings: 4

Ingredients

2 large handfuls of runner beans. Prepare them using one of these handy bean slicers.
1 fat clove of garlic, chopped finely
75ml of extra virgin olive oil
20ml white wine vinegar, or white balsamic
½ teaspoon of dijon mustard
sea salt and black pepper
small handful of fresh mint, finely chopped

Instructions

Boil a pan of water and drop your beans into it for five minutes, until slightly softened.

Meanwhile, combine the oil, vinegar and mustard to make the dressing.

Drain the beans then sauté them in a little butter, with the chopped garlic, for 2-3 mins.

Transfer to a serving bowl and add the dressing plus a tiny squeeze of lemon and then scatter over the mint.

Make the most of them while they last – savour every mouthful.

Nutrition Info

Runner beans

Runner beans are high in vitamin K, as well as manganese, vitamin C and folate.

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