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