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Posts Tagged ‘Runner beans’

Paella with Runner Beans, Chicken & Prawns

We just can’t resist runner beans when we see them and were so glad to find this recipe which puts them to good use. Healthy enough for a weeknight too.

Wine Suggestion: for a dish with both chicken and shellfish we prefer textural white wines. With an extra umami-savoury element we find that Grüner Veltliner also complements the paprika and saffron here. Tonight a wine from a friend in the business, the Schloss Gobelsburg Langenlois Kamptal GV. Quite a ripe style but with backbone and finesse too.

Paella with runner beans, chicken & prawns – serves 4 (we halved successfully)

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, sliced
  • 8 skinless chicken thighs
  • 225g paella rice
  • 1 tbsp sweet paprika
  • 100ml dry white wine
  • 850ml hot chicken stock, with 2 large pinches of saffron added
  • 350g runner beans, peel down the sides with a vegetable peeler to remove any strings, then thickly slice into chunks
  • 1 large red pepper, chopped
  • 200g raw large king prawns

Heat the oil in a large frying pan, add the onions and garlic, and fry for 5 minutes. Push the onions to one side, then add the chicken thighs and cook for 10 minutes or until browned.

Stir in the rice and paprika, then pour in the wine and let is sizzle for a minute or two. Add the saffron stock, then stir in the beans and pepper, and cook for about 15 minutes or until the rice is tender and most of the stock absorbed. You can add a bit more stock if needed.

Add the prawns for the last few minutes, they will turn pink when cooked. Season generously and allow to stand for a few minutes before serving.

(Original recipe from BBC Good Food)

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Olive oil braised runner beans with tomatoesWe loved these slow-cooked runner beans by Anna Jones in the Guardian. A delicious late summer side or lunch dish. Anna serves with feta, crusty bread and salad. We served as a side with roast chicken which was also great.

Olive-oil Braised Runner Beans with Tomatoes – serves 4

  • 150ml extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g ripe tomatoes, roughly chopped
  • 400g runner beans, destringed and sliced at an angle into 2 cm lengths
  • 2 tsp dried oregano
  • juice of 1 lemon

Heat the oil in a deep, heavy-based pan over a medium heat, add the onion and cook for about 5 minutes, until softened but not browned. Add the garlic and cook for another minute, then add the tomatoes, green beans, oregano and a good pinch of salt. The beans must be covered so if they are not add a little water.

Turn the heat to low and cook the beans for 45-60 minutes. Check occasionally to make sure they’re not dry and add more water as needed.

The beans are ready when soft and with no squeak, but not falling apart. Squeeze in the juice of half the lemon and season with black pepper. Taste and adjust the salt, pepper and lemon to taste.

Serve at room temperature.

(Original recipe by Anna Jones in The Guardian, Friday 27th August 2018.)

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Yum yum yum yum! Throw this together after work and you won’t be disappointed. Try and get salad potatoes – we could only find floury new potatoes in the village and they sort of went to mush. A great way to use up pesto.

Warm potato and tuna salad with pesto dressing – to serve 4

  • 650g new potatoes, halved lengthways (try and get waxy/salad potatoes)
  • 2 tbsp pesto (fresh is best – see recipe below)
  • 4 tbsp olive oil
  • 8 cherry tomatoes
  • 175g can tuna (we like to use the tuna in oil that comes in jars)
  • 200g runner beans, sliced finely on the diagonal (or you can use halved green beans)
  • couple of handfuls of spinach
Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes or until tender.

Meanwhile, mix the pesto and oil together. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes.

Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so it starts to wilt. Season well. Scatter the tomatoes and tuna over the top and drizzle over the pesto. Give it a final toss and you’re ready to go.

(Original recipe from BBC Good Food)

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