Runner beans are in season which means there are a lot about, whether you’re a gardener with a glut or a health-conscious shopper on a budget. I have to admit that I LOVE the “reduced” section in the produce aisle of the supermarket. I sometimes struggle to decide what veggies to buy so I often just go with what’s on offer as it forces me to be creative.
I was asked for an idea for runner beans and that’s exactly the kind of challenge I like! After a bit of research I had found some simple soups and an interesting recipe for sliced beans with indian spices. I decided to combine the two and create a soup, but I made some tweaks as I was cooking and I also decided some coconut would be good so it has ended up with more of a Sri Lankan flavour. I was surprised by just how good it tasted and how creamy the beans were. I think you will all like it.
The great thing about this recipe is that you can make a huge batch and split it before adding the liquid. You could serve some of the “dry” vegetables as a side dish, perhaps with some simply grilled meat flavoured with garam masala and some naan or roti, then continue making the soup and freeze it for a later date.
1 brown onion, finely sliced
1 yellow pepper, deseeded and chopped
2 tsp chopped garlic
1 tsp each of coriander, cumin and turmeric
chilli flakes to taste (I used 1 tsp)
225g runner beans
A little creamed coconut to taste (I used about 10g but you could add coconut milk or cream instead)
Fry the onion in a little flavourless oil until softened. Add the garlic and yellow pepper and cook for a few minutes more before adding the beans and spices.
Option 1 – To serve as a side dish, add 100ml of water and cover. Cook until the beans are soft (5-10 minutes), stir in the coconut, season to taste and serve.
Option 2 – Add a litre of water and cook, uncovered, for 20 minutes until the beans are very tender. Add the coconut and stir well.
Remove from the heat and allow to cool a little before blitzing in a blender. I tried to use my hand blender at first but it didn’t cope with the beans well; I ended up redecorating the kitchen and as this dish contains turmeric I suggest using a blender with the lid firmly on!
Season to taste and serve.
Did you make it? Any thoughts?
Let me know if you have any other challenges!