Runner beans are a fantastic, fresh vegetable that brings vibrant color and a satisfying crunch to your meals. If you’ve ever wondered how to cook runner beans perfectly, you’re in the right place! This guide will walk you through everything from preparation to cooking methods, plus some tasty ideas to enjoy them.
What Are Runner Beans?
Runner beans are long, green pods that grow on climbing plants. They’re popular in summer and early autumn, especially in the UK, where their season runs from July to September. Fresh, young runner beans are tender and sweet, but older ones can get stringy and tough, so picking the right beans is key.
Preparing Runner Beans for Cooking
Before cooking, preparation is crucial to get the best texture and flavor:
– Wash the beans thoroughly.
– Top and tail: Cut off both ends of each bean.
– Remove the strings: Runner beans often have tough strings along their sides. Use a vegetable peeler or your fingers to pull these off.
– Slice: Cut the beans into bite-sized pieces or thin diagonal slices, depending on your recipe.
Removing the strings and slicing thinly helps the beans cook evenly and stay tender.
How to Cook Runner Beans: Easy Methods
There are several ways to cook runner beans, each bringing out different flavors and textures. Here are the most popular methods:
1. Boiling
– Bring a pan of salted water to a rolling boil.
– Add the prepared runner beans.
– Boil for 5-8 minutes until tender but still crisp.
– Drain well and serve with a knob of butter or olive oil.
Boiling is quick and keeps the beans vibrant green and tender.
2. Steaming
– Fill a pan with about 2 inches of water and bring to a boil.
– Place the beans in a steamer basket over the boiling water.
– Cover and steam for 15-20 minutes until tender.
Steaming preserves nutrients and results in a softer texture.
3. Stir-Frying
– Heat a tablespoon of oil in a wok or frying pan over high heat.
– Add aromatics like garlic, ginger, or spring onions if you like.
– Toss in the runner beans with a pinch of salt.
– Stir-fry for 3-5 minutes until tender but still crisp.
This method is fast and adds a lovely charred flavor to the beans.
4. Blanching (for salads or prepping ahead)
– Boil the beans for 4-6 minutes until bright green and slightly tender.
– Drain and immediately plunge into iced water to stop cooking.
– Drain again before serving or reheating.
Blanching keeps the beans crisp and colorful, perfect for salads or make-ahead meals.
Flavor Boosters and Serving Ideas
Runner beans have a mild, fresh taste that pairs well with bold flavors. Here are some easy ways to jazz them up:
– Garlic and butter: Sauté onions and garlic in butter, then toss in boiled runner beans. Add fresh rosemary and a squeeze of lemon for brightness.
– Herbs and lemon: After boiling, drizzle with olive oil, sprinkle with chopped parsley or rosemary, and finish with lemon juice.
– Spiced tomato sauce: Cook runner beans with garlic, chili flakes, and plum tomatoes for a warming side dish.
– Crunchy topping: Try braised runner beans topped with pangritata (toasted breadcrumbs with garlic, capers, and herbs) for texture and flavor.
Tips for Perfect Runner Beans Every Time
– Choose young, firm beans with a snap when broken.
– Remove strings to avoid toughness.
– Don’t overcook-runner beans should be tender but still have a slight crunch.
– Salt the cooking water to enhance flavor.
– Experiment with herbs, spices, and citrus to find your favorite combinations.
Runner beans are versatile, nutritious, and easy to cook once you know the basics. Whether boiled, steamed, stir-fried, or blanched, they make a delicious addition to any meal. Give these methods a try and enjoy the fresh taste of summer on your plate!
Ready to try a runner bean recipe or want tips on storing them? Just ask!