Recipe Page: Runner Beans

Runner Bean and Potato Salad

Duration: 35 minutes

A tasty and simple salad.

Utensils

  • Large pot
  • Mixing bowl
  • Slotted spoon
  • Small bowl
  • Whisk

Ingredients

  • 1 lb (450g) runner beans, trimmed and sliced diagonally
  • 1 lb (450g) new potatoes, halved or quartered if large
  • 1 red onion, thinly sliced
  • Handful of fresh parsley, chopped
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the runner beans and cook for 3-4 minutes until just tender.
  2. Remove with a slotted spoon and refresh under cold water.
  3. In the same pot of boiling water, add the new potatoes and cook until tender, about 10-12 minutes. Drain and let cool slightly.
  4. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
  5. In a large mixing bowl, combine the cooked runner beans, potatoes, sliced red onion, and chopped parsley.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Season with additional salt and black pepper if needed.
  8. Serve the runner bean and potato salad at room temperature or chilled.

Runner Bean and Feta Frittata

Duration: 45 minutes

A rich and delicious frittata.

Utensils

  • Large pot
  • Mixing bowl
  • Large oven-safe skillet

Ingredients

  • 1 lb (450g) runner beans, trimmed and sliced diagonally
  • 6 large eggs
  • 1/2 cup milk (or dairy-free milk alternative)
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves, torn (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the runner beans and cook for 3-4 minutes until just tender. Drain and set aside.
  3. In a large mixing bowl, whisk together the eggs, milk, crumbled feta cheese, salt, and black pepper.
  4. Heat olive oil in a large oven-safe skillet over medium heat. Add the cooked runner beans to the skillet and spread them out evenly.
  5. Pour the egg mixture over the beans, ensuring they are evenly distributed.
  6. Cook the frittata on the stovetop for 3-4 minutes until the edges start to set.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and golden brown on top.
  8. Remove from the oven and let it cool slightly.
  9. Slice the frittata into wedges, garnish with torn basil leaves if desired, and serve warm or at room temperature.

Duration: 30 minutes

Sweet, crunchy and delicious.

Utensils

  • Large skillet or wok
  • Cutting board and knife
  • Small bowl

Ingredients

  • 1 lb (450g) runner beans, trimmed and sliced diagonally
  • 1 bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • Cooked rice or noodles, for serving
  • Sesame seeds and sliced green onions, for garnish (optional)

Instructions

  1. In a bowl, mash chickpeas with a fork and season with salt and pepper.
  2. Spread hummus onto whole-grain wraps.
  3. Layer mashed chickpeas, sliced avocados, shredded lettuce, and julienned cucumber on each wrap.
  4. Fold the wraps and secure with toothpicks if needed.
  5. Serve the avocado and chickpea wraps.