Bed & Breakfast nr Leigh, Tonbridge, Kent

Our favourite way with Runner Beans

Posted by on Sep 12, 2012 in Charcott Blog, Recipes

Our favourite way with Runner Beans

 

 

 

 

 

I promised to put our favourite family recipe for runner beans on the website ages ago – see my original post on Runner Beans.  Busy times have prevented this so far but finally, for those of you who, like us, planted late and still have beans in the garden, here it is.  Otherwise it works well with frozen beans.

The story behind it goes back years ago to my flat-sharing days in London during the ’70’s, arriving home from work one evening ravenously hungry and finding nothing in the flat other than a packet of frozen beans in the top of the fridge and a half eaten packet of peanuts on the kitchen counter.  And that was it!  We were pretty scatty and uncivilised in those days and neither I nor my long-suffering flatmate had thought to stock up – and of course in those days most shops were closed by 6.00pm and food at a petrol station was practically unheard of!  I think eventually I did find my way to somewhere like Europa Foods which I seem to remember stayed open until 8.00pm.  In the meantime however, there was nothing for it but to cook the beans throw on the peanuts and hope for the best.  And to my complete astonishment they turned out to be utterly delicious and became a regular on the (admittedly somewhat limited!) flat menu.  Nowadays they have become a firm family staple loved by one and all and served both as an accompanying vegetable or more often as a meal or snack by itself.

 

Runner Beans with Peanuts – serves 2

Large handful of runner beans

Half a pack or more of salted peanuts

Butter

Salt & pepper

 

String and slice the runner beans.  Boil or steam for around 5-8 minutes until they are soft but still have a slight bite.  Strain off the water.  Add a generous knob of butter, season to taste (we like a little salt and a good sprinkling of freshly ground pepper) and stir in the peanuts.  Serve and eat, either on their own or as a side vegetable.   They go particularly well with roasts or a hearty stew.