Updated: Sep 8, 2021
This is my all time favourite runner bean recipe. It can be a main meal or very tasty side to go with a pork chop, steak or chicken thigh and it has the advantage of being very simple to make and eat. If you are eating it as a main and would like more carbs, just add a huge slice of crusty buttered bread. Quantities are very vague, my apologies. Just prepare enough runners for the number of plates you wish to fill.
For the gardeners amongst us, I grew a new variety this year named 'Celebration' from Mr Fothergill's Seed Co, which was not only highly decorative, being covered in apricot covered blossom, but it also produced numerous tender, straight pods with very little care and attention from me. I shall definitely be using this variety again next year. 'Moonlight' runners appeared to be very susceptible in their early stages to slugs and snails and 'Firelight' was an extremely good performer, however it was Celebration which outstripped both of these just for pure tenderness.
Runner beans, prepared by stripping the sides and cutting into length way strips.
A generous handful of tomatoes - small cherry ones or whatever you have grown, chopped in half or chunks
1 onion, chopped finely
Olive oil and butter for frying
Bacon, a small packet of lardons, or as much as you like. OPTIONAL
First steam the runner beans or boil lightly until they still have a crunch. Take off the heat and set aside/drain.
Next, fry off the onion in a large frying pan or wok, in some olive oil, and once softened add the bacon and brown this off as well.
Add the tomatoes and the runners to the pan and mix together.
Add a slice of butter to the mixture and stir through once melted. Allow a minute to heat through, then serve hot.
Variation. Sometimes I stir through a teaspoon of Dijon mustard and a tablespoon of sherry vinegar into the mix before serving.