Tag: runner beans

green beans and tomato

We’re a bit over veg’d this week, as we bought mushrooms and asparagus as well as the box, and so we’re starting to panic a bit over what’s left this week, given another box arrives tomorrow.  Think I’ll have to cancel next week’s …

Tonight, we looked at the large number of runner beans, and I used half of them thus:

Topped and tailed the beans, cut them into chunks of about – oh – 3cm, I guess, and simmered them for about six minutes.  While that was going on, Pete chopped an onion and some garlic, and I sautéd them in some olive oil till soft, then added a carton of passata (sieved tomatoes, for those who haven’t tried it).

Put some fusilli on to boil.

We had half a bunch of parsley in the fridge, left from making a beef stroganoff on Saturday (bad, bad …) – I wouldn’t normally buy parsley at this time of year, but mine has been slow to take off in the herb garden this year.   So Pete chopped up the remains and we added it to the tomatoey mix close to the end; added some fresh ground pepper too.

We topped it with grated parmesan, and it was really nice – very simple summer food. It would work with all sorts of veg, I reckon.

sausage, runner beans and stuff

sausage and runner beans

Using up: runner beans, sausages

Apologies for lack of posting – we have been camping for a few days in West Wales, and we should have taken an ark rather than a tent.

I brought back three fat butcher’s sausages, and this is what I did.

Drizzled the sossidge with a little olive oil, and set them in a tray in the oven at gas 6.

Headed, tailed and sliced up the runner beans that were ten days old {mea culpa], put them in a pan with cold water, brought to the boil, and simmered for 8 minutes.

Chopped up an onion and some garlic, removed some of the sausage-y oil from their pan, added a bit more to it, and sauteéd it in a pan.  Chopped sage and rosemary from the garden, and added to the pan.

Drained the green beans, and put in about 2/3rd of them – the rest will go into a wrap with some other bits for a lunch.  Looked at it all and decided it wasn’t quite right, so opened a jar of roast yellow peppers, cut up about half, and slung them in.

Cooked some macaroni, and while that was going on, cut the sausages into 1″ chunks and put them in the frying pan.

Then macaroni and cubed feta added, with a good grate of black pepper.  It really was *delicious*.