Runner bean meze

Runner bean meze
The editor has a glut of runner beans from her garden. Here’s her take on a runner bean meze
Serves: Serves 4-6 as a side / 2-3 as a main
  • 4 tbsp olive oil, plus extra for serving
  • 1 onion, peeled and finely chopped
  • 4 garlic cloves, chopped
  • 500g runner beans
  • ¼ tsp ground cinnamon
  • pinch ground nutmeg
  • 2 tsp paprika
  • 500g ripe tomatoes, chopped, or 400g tin chopped tomatoes
  • fresh mint, to serve
  • sea salt, to taste
  • fried bread or flatbread, to serve
  • Red runner bean petals to serve (if you have them)
  1. Heat oil in a large pan over a medium heat, add onion and garlic and sauté for 10 mins or until the onion softens.
  2. Top, tail and remove string from the beans, cut into 3cm approx lengths.
  3. Add to the pan with the cinnamon, nutmeg and paprika, and sauté for 5-8 mins.
  4. Stir in the tomatoes, cover and leave to simmer for about 30 mins, until cooked down and thickened (add a little water if needs be).
  5. Serve at room temperature sprinkled with fresh mint and red runner bean petals (if available) with salty fried bread or flatbread and hummus.
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