Here’s an interesting River Cottage recipe for tarting up your runner beans. Incidentally you could also try the same recipe, but swap out the runner beans for some red cabbage (leave it overnight in the pickle).
· 150g Runner Beans, destringed and cut into 1cm pieces on an angle
· 1tsp sea salt
· 2tsp golden caster sugar
· ¼ tsp ground ginger
· ½ tsp coriander seeds, lightly crushed
· Pinch chilli flakes
Put all the dry ingredients into a plastic bag and shake to combine. Add the beans and give the bag a really good shake to ensure the beans are thoroughly coated in the spice mix. Roll the bag up and set aside for about 2hours. Before serving drain off the water that has been drawn from the beans.
Pic - copyright River Cottage.