Eggesford Beans
A great side dish to any curry
Serves 4
Ingredients:
1lb runner beans (de-strung and chopped in 1’ slice)
6 tomatoes (skinned, seeded and diced)
1 small –medium onion finely chopped
2 cloves garlic crushed
1’ root ginger finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 clove
seeds from 6 cardamom pods
Salt & pepper to taste
Note
I buy my spices whole and grind my own. The measurements above are for whole spices not ground.
Method:
- Fry the whole spices until they release their aroma, then grind to a powder
- Blanch the beans in boiling water for one minute. Drain and immerse in cold water to stop the cooking process. Drain and set aside.
- Fry the onion in 2-3 tbs olive oil or ghee until a light brown colour. Add the garlic and ginger and fry for another couple of minutes. Then add the spices and fry for a further minute
- Add the beans and tomatoes and cook until heated throughout and the beans are cooked to your requirements. I like mine to retain some crunch.
- You can garnish with some coriander leaves if you have them, no need to worry if you haven’t.
This is a great way to use the summers’ endless supply of runner beans and a good way with runner beans that have been frozen. Or you could make up a large batch of the recipe and freeze.
