Early in the week we had every weather hit us thanks to Hurricane Bertha. The sun shine, the rain fall, the thunder storms, the lightning, hailstones and then the blustery winds. We woke up in the morning, only to look out of the bedroom window and find the one vegetable doing brilliantly in the garden getting a good bashing from the weather. One of our climbing bean frames was on its side. We managed to get it back upright, but its not the same as the structure is now weakened. Never mind. We harvested a load of runner beans, I will probably freeze a load of them, but I want to make the most of them while fresh, so any recipe suggestions would be most welcome.
I remembered making a Ceylonese Spiced Runner Beans recipe a few years back and thought why not incorporate some runner beans into a large pie. I also had some Chilli Coconut Sambal that I decided to stir into the filling. The result this rather large Sri Lankan Chilli Coconut Runner Bean pie. It is based on my Green Pasta Loaf. It has texture and bite from the runner beans and flavour from the Chilli Coconut Sambal. There was heat from the chilli and sweetness from the coconut. Its certainly different for a pie filling.
This recipe is best made a day in advance, as it will cool down and making slicing a bit more effortless. Its fabulous for a picnic or as an accompaniment for a vegetarian friendly BBQ, with this in mind I have decided to share this Sri Lankan Chilli Coconut Runner Bean Pie with Vanesther at Bangers and Mash for this months The Spice Trail. The Theme is Beach BBQ and the spice here is chill!. Also as Phaseolos coccineus are a scientific name for runner beans and I am going to use this as a good reason to share this pie with Caroline Makes and The More Than Occasional Baker for this months edition of AlphaBakes where the chosen letter is P. Runner beans in some parts of the world are also known as Pole Beans too. Finally, I am also sharing them with Karen at Lavender and Lovage for Tea Time Treats Picnic challenge also hosted with Janie at The Hedgecombers.
Recipe for Sri Lankan Coconut Runner Bean Pie
You can find the original recipe for my Green Pasta Loaf here.
The changes I made was substitute the main ingredients: namely the pasta and vegetables with around 350g - 400g cooked runner beans; and enhanced the creamy egg mixture with 2 tablespoons of home-made Chilli Coconut Relish., but you can substitute it with shop bought.
Chilli Coconut Relish
100g dessicated coconut, not the sweet variety
1 shallot or small onion, minced well
1 teaspoons dried red chillies, crushed
1 teaspoons chilli powder
1 tablespoon coriander, minced
Juice of 1 lemon
Salt to taste
Put all the ingredients into a bowl and combine well. Leave to sit for 30 minutes for the flavours to mingle.