Quick Recipe: Runner Bean Salsa
As I mentioned previously, the runner beans are going crazy with the recent heat and humidity and I’m looking at a serious glut over the next couple of weeks (all being well). We’re steaming and scoffing as many as we can, as well as blanching and freezing a few portions for later, of course, but the other day I thought I’d try something a bit different.
For This Recipe, You Will Need
- Freshly-picked Runner Beans (one portion per person), washed & sliced / diced
- A large bowl of iced / chilled water
- One medium-large tomato per person, or half a dozen cherry tomatoes per person
- About a third of a sweet pepper per person
- Balsamic vinegar
- Olive Oil
- Salt & pepper
Step 1: Steam the beans until tender then immediately plunge them into that large bowl of iced / well-chilled water. Blanching them like this stops the cooking process, keeps the beans nicely crunchy and preserves their vibrant green colour.
Step 2: Drain the beans well once they’re cool. Chop the tomatoes and pepper into small chunks. Or halve the cherry tomatoes. It’s a salsa, you know how this works. Chuck it all in the bowl. You could add other fresh, crunchy veg into the mix if you wanted to, of course: cucumber, gherkins, chilli, fresh peas; they’d all work. Even beetroot, if you wanted a purple salsa.
Step 3: Add a good glug of olive oil and a splash of balsamic vinegar to taste. Season to taste with salt & pepper. You add other seasonings, of course: fresh herbs (basil would be excellent), maybe a sprinkling of sugar to counteract the balsamic.
Step 4: Serve with whatever you’re having (in our case, pan-griddled pork shoulder steaks). Lovely.
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