Runner Bean, Red Pepper and Fennel Stew

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Lack of posting , not lack of eating simply that by the time I have got the baby to bed just enough time to finish off dinner , eat it and squeeze in a little adult conversation which mostly centres around the baby

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The weather has definitely turned autumnal but a little summer produce still around, this is a Jamie Oliver recipe for Runner Bean Stew   perfect for a bean glut and best of all this works well with frozen runner beans since it doesn’t matter if they are a little soggy.

Jamie serves the stew with grilled  monkfish but it is delicious on grilled baguette letting the juices soak into the bread. I have added some fennel and red peppers,  if you wanted to turned this into a meaty dish some pork sausages perhaps some chorizo.
To make it wholey vegetarian you could skip the anchovies replacing their saltiness with a little extra seasoning or perhaps preserved lemon.

Runner Bean , Fennel and Red Pepper Stew

400g runner beans, trimmed and finely sliced lengthways
6 anchovy fillets
1 large red pepper finely sliced
1/2 white onion finely sliced
1/2 bulb  of fennel finely sliced
2 cloves of garlic, peeled and finely chopped
2 tbsp of olives roughly chopped
1 tsp of dried chilli flakes
400g tin of tomatoes
Juice of half a lemon
3 tbsp of olive oil
sea salt and freshly ground black pepper

  1. Fry the onions peppers and fennel in the oil
  2. Add the anchovies,  chilli, olives and tomatoes
  3. Stir in the beans and simmer for 20 minutes
  4. Squeeze in the lemon juice
  5. Season with salt and pepper
  6. Serve on grilled bread.

Preserved Lemons

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One Response to Runner Bean, Red Pepper and Fennel Stew

  1. Pingback: Javanese Lamb and Runner Bean Curry | Girl Interrupted Eating

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