Sprinkle with the shredded cheese and basil, and serve. Ingredients About 500g runner beans, de- stringed if old, then cut into chunks 1 large onion, roughly chopped 1 tbsp butter/ oil Garlic to taste, chopped. All rights reserved. Instructions. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Looked and smelled nice but the proof will be a quiet taste before Christmas dinner. Share it with your friends! Mr Fiction Ed has been very busy watering the vegetable plot over the last few weeks to try to ensure a luscious harvest.. Your email address will not be published. Fry the onion in a little flavourless oil until softened. 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. Cover with water to 2 inches above beans, and … I have to admit that I LOVE the “reduced” section in the produce aisle of the supermarket. Add the garlic and yellow pepper and cook for a few minutes more before adding the beans and spices. Add the broth, garbanzo beans, cannellini beans, and lentils. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Remove from the heat and allow to cool a little before blitzing in a blender. Partially mash 1 cup drained, rinsed canned black beans; add to soup with 1/4 teaspoon salt, juice of one lime, and 1/4 teaspoon black pepper. Required fields are marked *, where soup is the hero – healthy, tasty food from 8 months to 80. Cook until the beans are soft (5-10 minutes), stir in the coconut, season to taste and serve. … I then sieved it to give a lovely creamy smooth soup. Will let you know! Add the garlic and yellow pepper and cook for a few minutes more before adding the beans and spices. After a bit of research I had found some simple soups and an interesting recipe for sliced beans with indian spices. I love it!! 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. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Your email address will not be published. I was really surprised how creamy the runner beans tasted, clearly an under-rated vegetable! 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. Made this today with home grown runner beans, onions, garlic and pepper (OK, this was green and not yellow as we don’t seem to have enough heat to get them to turn red or yellow) and used chicken stock instead of water – just because I had some in the fridge. Sorry for the slow reply, I’m so glad you liked it. Sort and wash beans; place in a large Dutch oven. Season the stew to taste with more salt, if desired. I want to start making chutneys and pickles too – I have put a set of jars on my Christmas list…. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Cook five minutes. 1 tsp each of coriander, cumin and turmeric, A little creamed coconut to taste (I used about 10g but you could add coconut milk or cream instead). Heat the oil in a heavy large stockpot over medium-high heat. Oh yes do! The following recipes were excerpted from Runner's World: Meals on the Run, our collection of 150 runner-friendly recipes ready in 30 minutes or less.. Rainy Day Onion Soup… Have you tried making runner bean chutney. The good news is, it worked, and we’re now cropping beans almost every evening for dinner. 225g runner beans. 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 was asked for an idea for runner beans and that’s exactly the kind of challenge I like! 2 celery stalks, cut into 1/2-inch pieces, 1 carrot, peeled and cut into 1/2-inch pieces, 1 red bell pepper, cut into 1/2-inch pieces, 1 teaspoon dried crushed red pepper, optional, 2 (14 1/2-ounce) cans diced tomatoes with juices, 1 (3-inch) piece Parmesan cheese rind, optional, 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed, 2 (15-ounce) cans cannellini beans, drained and rinsed, 2 zucchini, cut crosswise into 1/2-inch thick rounds, 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds, Sign up for the Recipe of the Day Newsletter Privacy Policy, Bean and Vegetable Soup, First Time Around. I’ve made it for the very first time and it will be ready for Christmas. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Leave it out if… Add the coconut and stir well. Proper chicken soup (and 3 great meals from 1 chicken). Decrease the heat to medium. My hand blender wasn’t too happy but coped in the end. A little creamed coconut to taste (I used about 10g but you could add coconut milk or cream instead) 1l water. Ladle the stew into bowls. Let me know if you have any other challenges! Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Did you like this article? 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. Garnish with cilantro. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. I was surprised by just how good it tasted and how creamy the beans were. Bring to a simmer over high heat. Option 2 –   Add a litre of water and cook, uncovered, for 20 minutes until the beans are very tender. Option 1 – To serve as a side dish, add 100ml of water and cover. 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!