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
Ingredients
- 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)
Method
- Heat oil in a large pan over a medium heat, add onion and garlic and sauté for 10 mins or until the onion softens.
- Top, tail and remove string from the beans, cut into 3cm approx lengths.
- Add to the pan with the cinnamon, nutmeg and paprika, and sauté for 5-8 mins.
- 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).
- Serve at room temperature sprinkled with fresh mint and red runner bean petals (if available) with salty fried bread or flatbread and hummus.
