How long runner beans cook for

If you have stringless beans you are not ready to cut them up into smaller sizes. If you have string beans you need to de string them by removing the strings along the edges. They are now ready to put into a pot for cooking. Below there are a couple of choices on how to cook your runner beans from hob, microwave, steaming. You can stem runner beans. Some people prefer to steam rather than immerse them in water.

I love to steam my veg when I am cooking other things like potatoes below. I have a steamer like the one below. Stainless Steel 3 Piece Steamer Set 22cm. These instructions are for fresh beans. They are still stringy, you know, so there is a little preparation involved.

While topping and tailing, you need to pull off the string from both sides and both ends. So yes, turning each bean four times in your hands, but I actually find it quite satisfying, possibly therapeutic. They are still tough as well, so have to be sliced and parboiled. The slicing is best done with the terrifying kitchen tool which is the mandolin glove is a must but it might be therapeutic again to slice them by hand, on the diagonal, using a very sharp knife. Parboiling the beans takes about five minutes, after plunging them into boiling water and bringing to a simmer.

The should retain the bite but the texture should be crunchy rather than tough. Of course, the smaller, early picked ones will taste the nicest. Ant then it's just fun cooking: toasting the garlic slices and breadcrumbs until barely coloured, returning the beans into the butter and tossing with handfuls of Parmesan.

Use runner beans to prepare the two side dishes featured below: beans with tomatoes and beans with Parmesan cream. Or use them in a salad with bulgur wheat and chorizo. Top and tail the beans; de-string on both sides. Rinse them in cold water and cut into diamond shapes on a really long diagonal. Use a sharp knife or a mandolin on the widest setting. Bring a pan of salty water to the boil; add the beans and simmer for minutes until crunchy but not tough.

Drain and rinse with cold water to stop them cooking further. In the same, empty pan over medium heat melt the butter; add the garlic slices and fry gently until the butter foams and the garlic colours very slightly. Stir in the breadcrumbs.

Return the beans to the pan and toss with the garlic; cook for a few minutes mainly to heat them up again. Stir in the white pepper and the Parmesan. Serve immediately sprinkled with a pinch of salt flakes.

Subscribe to push notifications. Get the latest recipes from Cuisine Fiend. I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection. Slice into bite-sized bits. Or Slender. Steam or fry till just tender. Or slowly simmer in a chilli infused tomato sauce for a beautiful bean stew. For broad beans, bring out the peeler again. Then just pop out the beans and remove the skins. It's fiddly but these beauts taste even more beautiful when they're fully undressed.

Use them for dips, pesto, falafel, have 'em on toast French Beans, Organic g. Runner Beans, Organic g.