Riverford Wicked Leeks
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Print Runner beans three ways


  • Runner beans


  1. Sliced & dressed: Clean & de-string the beans with a peeler. Slice finely at an angle and blanch for 3-4 mins until just cooked. Throw with a simple vinaigrette, salsa verde or pesto. For a bit of luxury, add a blob of clotted cream to the just cooked beans and top with toasted almonds.
  2. Slow cooked: Try cooking roughly sliced into a rich tomato sauce for the best part of an hour until melting and tender; makes a perfect pasta sauce with a few anchovies or capers chopped through.
  3. Salads: They are delicious thrown through late summer salads, either lightly blanched or peeled raw into long, curly and crunchy strips.
want to cook with fresh ingredients? try one of our award winning veg boxes