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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!
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
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.
Runner beans are high in vitamin K, as well as manganese, vitamin C and folate.
… food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.
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