How to cook runner beans
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4-6
This simple and speedy approach to runner beans preserves their bright freshness and lends a welcome lift from sharp lemon.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 shallots, finely chopped
- 300g/10½oz runner beans, de-stringed, stalk end trimmed and sliced into 1cm/½in angled pieces
- ½ lemon, zest and juice
- salt and freshly ground black pepper
- cooked pasta with ricotta, to serve (optional)
Method
Heat the oil in a large, deep frying pan over a medium-high heat, then add the shallots, runner beans and a pinch of salt. Stir-fry for 5 minutes until the beans are tender.
Squeeze over the lemon juice and stir through the zest and a generous grind of pepper. Serve warm as a side or stirred through cooked pasta with ricotta, if you like.
Recipe tips
Preparation tips
Before cooking, wash the beans thoroughly and trim the stalk tops. Some people tail the beans too, but this isn’t necessary – the pointy tails are perfectly edible.
You may see beans on sale called ‘stringless beans’ – you won’t need to de-string the tough sides with this variety. Most runner beans have a better texture if the strings are removed from each side with a sharp vegetable peeler. Because they tend to have tougher edible pods than other green beans, they’re best cut into fine slices or thumb-length pieces rather than being served whole.
Best cooking methods
Blanch: this is ideal for preserving the beans’ vibrant colour and texture. Bring a large saucepan of water to the boil and add a pinch of bicarbonate of soda. Boil thinly sliced beans for 2–3 minutes, or larger pieces for 4 minutes, then immediately plunge them into ice-cold water. This method is great for salads or stir fries.
Steam: retain more nutrients by steaming for 4–5 minutes until tender but still slightly firm. Squeeze over lemon juice while still warm and season with salt just before serving. These are a wonderful side to fish, or try tossing through grains with a herby dressing.
Sautée: toss sliced runner beans in a hot pan with olive oil and a pinch of salt. Cook for 5–7 minutes until they develop a slight char. Serve alongside roasted meats or veggie centrepieces.
Boil: if you prefer beans without any bite, boil them in well-salted water for 6–8 minutes until tender. Drain well and toss with butter and olive oil before serving.
Roast: lightly coat runner beans in olive oil, season with salt and pepper, then roast at 200C/180C Fan/Gas 6 for 10-15 minutes for crispy edges and deep green pods. These slightly smoked beans are delicious alongside seafood or baked feta.
BBQ: in the summer, runner beans are great cooked on the BBQ. De-string them but keep them whole – this will prevent them from falling through holes in the grill. Lightly brush with oil and season with salt, then grill for 2-3 minutes each side until striped. Roughly chop, then serve alongside grilled halloumi or white fish.
Flavour pairings
Runner beans pair well with garlic, lemon, butter and tender green herbs (basil, dill, parsley and coriander). They complement tomatoes, pancetta, feta and toasted almonds. For a quick runner bean salad, try tossing them with chopped tomatoes, vinaigrette or pesto.
