Zingy Runner Beans
Method
Enough for 4. Serve with rice as a main course, or as a side dish with Indian food.
1. Heat the oil in a pan then add the onion and garlic. Stir well, cover and sauté gently for 5 minutes.
2. Add the spices and the pepper, stirring well. Continue to cook gently for another minute.
3. Add the sliced beans, tomato puree and water. Bring to the boil and simmer for 4-5 minutes or until the beans are tender. Season and serve.
Ingredients
300g Cornish runner beans, washed and prepared
½ red and ½ yellow pepper, deseeded and sliced into fine
strips
1 medium onion, finely chopped
2 cloves of garlic, peeled and crushed
1 tablespoon tomato puree
100ml water
15ml olive oil
½ teaspoon ground coriander seed
½ teaspoon ground cumin
½ fresh green chili pepper, finely chopped
pinch of turmeric
Sea salt and freshly milled black pepper, to taste
