Of course I am referring to those runner beans I harvested from the garden plot.
A day after making the spiced runner bean and chickpea salad I made this Spiced runner bean and chickpea stew. This recipe was inspired by Jamie Oliver's dish Sweet Runner Bean stew. His runner bean stew was not suitable for vegetarians or vegans as it contained anchovies, so I thought about replacing the anchovies with minced capers so that it would be reminisce of Puttanesca, but then decided not to. Instead I increased the quantity of chilli and introduced some chickpeas to the dish. Whilst the sauce thickened and bubbled away, I tasted it for seasoning and thought to myself it was rather flavourful. It was rich, spicy and saucy. In fact it actually reminded me a little of Arrabiata sauce.
Spiced Runner bean and chickpea stewServes 4
Ingredients500g runner beans, trimmed
4 tablespoons olive oil
4 cloves of garlic, peeled and sliced
2 red chilies, sliced
2 x 400g tins of tomatoes, crushed or blitzed in a food processor
1 long sprig of fresh rosemary
200g cooked chickpeas, drained and rinsed
sea salt and freshly ground black pepper
Feed the runner beans through a bean cutter. If you don’t have one of these nifty little gadgets, just run your speed peeler aka potato peeler down each side of the bean to get rid of the stringy bits and then cut them with a sharp knife into 1cm pieces at an angle.
Heat a large saucepan, big enough to hold all the ingredients, and the olive oil plus the garlic and fry them gently with the chillies until it goes soft. Pour in the tomatoes, the beans and the rosemary sprig. Season and bring to the boil. Place a lid on the pan and simmer gently for 15 to 25 minutes or until the beans are nicely cooked. When the beans are tender, add in the chickpeas and warm through for five minutes. If the sauce gets a little dry, add a splash of water and give the beans a stir. Remove the rosemary sprig before serving.