Tuesday, May 6, 2014

Sweet Runner Bean Stew

VLUU L100, M100  / Samsung L100, M100
There should be a better name for this fantastic dish....stew just does not do the dish justice.
This dish is equally as good eaten cold as part of an antipasto. I had the leftovers cold for lunch the next day on crusty bread.

Sweet Runner Bean Stew
600g trimmed runner beans
olive oil
1x 100g jar of anchovy fillets in oil
4 peeled cloves of garlic
1 red dried chilli
700g jar of passata
2 sprigs fresh rosemary
sea salt and freshly ground pepper
1 lemon

Gremolata Garnish
1 clove of garlic
Zest from the lemon
Flat leaf Italian parsley

Feed the runner beans through a bean cutter. Heat a large heave saucepan (I used a cast iron enameled french pan) add 2 tablespoons of olive oil plus the oil from the anchovies. Chop the garlic cloves and fry them with the anchovies and crumbled chilli. until all ingredients are soft and the anchovies have broken down. Pour in the passata and stir, then add the beans and sprigs of rosemary. Season and bring to the boil. Place the lid on the pan and simmer for around 15 minutes or until the beans are tender, stirring occasionally to coat the beans in the sauce.
Make the gremolata by chopping the garlic, the zest from the lemon and the flat leaf parsley until fine and uniform in size.
Remove the beans from the heat discard the rosemary and add the juice from the lemon. Adjust the seasoning if necessary. Dish up the beans onto a plate and sprinkle over the gremolata.

Nice served with white meat but last night we had the beans with pork schnitzels.

Summer is bean growing time here and you tend to get a bit fed up with eating them if you plant a lot.
This dish would be colourful if you used a combination of green and yellow butter beans. It will certainly be on the menu often here.

From one of my favorite books, Jamie at Home Cook Your way to the Good Life.
Page 123

  

No comments:

Post a Comment