Summer Runner Bean Stew Recipe
Introduction
This summer runner bean stew is a simple, comforting dish that highlights fresh, seasonal ingredients. It’s perfect for a light lunch or a side dish, delivering a burst of flavor with just a few pantry staples.
Ingredients
- 400g runner beans, trimmed and cut into pieces
- 3 large ripe tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Step 2: Add the runner beans and chopped tomatoes to the pan. Stir well to combine the ingredients.
- Step 3: Pour in enough water to just cover the beans and bring the mixture to a gentle simmer.
- Step 4: Cover the pan and let it simmer for 20–25 minutes, stirring occasionally, until the beans are tender and the tomatoes have broken down into a sauce.
- Step 5: Season with salt and pepper to taste before serving warm.
Tips & Variations
- For extra depth, add a pinch of chili flakes or some fresh herbs like thyme or parsley during simmering.
- You can enrich the stew by stirring in a spoonful of creme fraiche or yogurt just before serving.
- Swap runner beans with green beans or fresh broad beans if you prefer.
Storage
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid boiling the stew again to preserve the texture of the beans.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well if fresh ones aren’t available. Use about 400g of canned chopped tomatoes as a substitute.
How can I make this stew more filling?
Add cooked potatoes, chickpeas, or serve with crusty bread or rice to make it more substantial.
PrintSummer Runner Bean Stew Recipe
A light and flavorful Summer Runner Bean Stew featuring fresh runner beans simmered with ripe tomatoes and aromatic garlic in olive oil, perfect for a healthy, comforting meal during warm months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 500g fresh runner beans, trimmed and cut into 2-inch pieces
- 4 medium tomatoes, chopped
- 3 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Rinse the runner beans, trim the ends, and cut them into 2-inch pieces. Chop the tomatoes and mince the garlic cloves finely.
- Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Tomatoes and Beans: Stir in the chopped tomatoes and cook for about 5 minutes, allowing them to soften and release their juices.
- Simmer the Stew: Add the runner beans, season with salt and pepper, and pour in about 1 cup of water or as needed to cover the beans partially. Bring the mixture to a gentle simmer.
- Cook Until Tender: Cover the saucepan and let the stew simmer for 20-25 minutes, stirring occasionally, until the beans are tender and the flavors meld together.
- Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Serve warm with crusty bread or as a side dish to your favorite main course.
Notes
- You can substitute fresh tomatoes with canned diced tomatoes if fresh are not available.
- For extra flavor, add a pinch of smoked paprika or chili flakes when sautéing the garlic.
- This stew is delicious served chilled as a summer salad or warm as a main dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: runner bean stew, summer vegetables, vegetarian stew, Mediterranean recipe, healthy bean dish
