A deliciously quick and easy recipe for runner beans. The ginger and soy in the sauce go well with the sesame seeds and the kidney beans add a wonderful colour and extra protein.
When Can I Eat This in the UK?
June, July, August, September and possibly October
Ingredients
Serves 4
* 400g runner beans
* 1 medium onion
* 200g kidney beans: if from a can, rinse well & drain. If frozen, defrost first, or they will slow the meal down.
* 10ml sesame oil (olive will do)
* 1 tablespoon soy sauce or tamari
* 1 teaspoon honey
* 1 teaspoon sesame seeds (optional)
* 1 tablespoon fresh lemon juice (about ½ lemon)
* ½ inch fresh ginger, finely sliced (or ½ teaspoon ground ginger)
Method
1. Wash the runner beans. Trim the ends and remove the stringy bits, if necessary.
Slice them diagonally into 1 cm wide stips, which are about 6 cm long.
2. Peel the onion. Chop it in half and slice finely.
3. Mix the sauce in a cup by blending together the soy sauce / tamari, honey, sesame seeds, lemon juice and ginger.
4. Heat the sesame oil in a wok and add the onion. Stir regularly and cook on a medium heat for 3-5 minutes, until nearly soft.
5. Add the runner beans and the kidney beans.
(If using frozen beans, defrost them first by soaking in boiling water for 5 minutes, stirring occasionally. Drain well).
Stir the wok contents and cover (if you have a lid – not a problem if you don’t). Cook for about 3 minutes, until the runner beans are tender.
6. Add the sauce and heat through.
Time From Cupboard-To-Table
15 minutes
Notes & Variations on Runner Bean Stir Fry
For a more filling variation, you could add ½ block of firm tofu, cut into 1 cm cubes, shortly after adding the onions.
Categories: recipes, seasonal eating, vegetables, vegetarian
