What to do with runner beans

My gran doesn’t understand veganism. I was vegetarian first, for eight years. She understood that, but she didn’t like it.

But the whole “no dairy” thing is tripping her up. She’s trying. She proudly presented me with Bisto gravy granules because “I read the ingredients and there’s no milk in them!” I didn’t have the heart to point out that they were beef gravy granules…

So she likes to buy me food. Seeing as she’s never sure, she normally sticks to things she knows are safe, like runner beans.

I live in Britain. The way that most vegetables are served here is as follows: boil until mushy, and preferably until it has lost all colour. Serve!

Less than delicious.

Gran very kindly gave me more runner beans on the weekend and I decided to try and make them more edible. And it worked! I’d like to share how with you now…

Ingredients:
350g runner beans
2 tins chopped tomatoes
1 white onion
3 small cloves garlic
Splash vegetable oil
Pinch chilli seeds
Pinch basil
Pinch parsley

Method:

Pour the oil into a frying pan to warm. While oil is warming, finely chop the onions. Peel and finely grate the garlic. Add this to the pan.

Wash and drain the beans. Roughly cut them into strips ~2cm long. By now the onions should have softened. Add the beans to the pan and heat until the beans start softening.

Add the tomatoes and chilli seeds. Cook until beans are soft to taste (I recommend al dente) and tomatoes are reduced to a thick, tasty sauce.

Stir in the basil and parsley.

Serve and enjoy!

You could put this over pasta but I ate it with some seeded bread and it was lovely!

Hope you enjoy!

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