Tag Archives: Autumn

Green Beans with sesame Dressing

2 Jun

This is one of the most simple yet delicious cooked vegetable salads you can make. It is part of an immense repertoire of lightly cooked vegetables or ‘salads’ in Japanese cuisine and one of my favourite ways of eating green beans. This salad is best served at room temperature so it can be made in advance and keeps or travels well, so great for picnics or dinner with friends. Serve as a side to rice and grilled fish or with a number of small salads.

  • 250g  green beans
  • 1-2 tbsp tamari or light soy sauce
  • 1-2 tbsp sesame seeds

Toast the sesame seeds in a dry frying pan or skillet until golden brown, leave to cool then lightly crush, in a pestle and mortar, to release their flavour. Pinch off the growing end from the beans and pop into a pan of boiling water for a few minutes until the beans turn bright green and a little soft but still crisp then plunge into cold water to halt cooking and preserve their colour. Toss the beans with the soy and sesame and arrange in a serving dish. Serve at room temperature.

Cooks Note This dish can be made in advance and the salad will keep very well for a day so great for picnics or a packed lunch.

Runner Beans in Tomatoes

22 Aug

This little dish of runner or green beans gently stewed in oil and tomatoes has long been a favourite of mine. Its origins are probably Turkish or Greek. I remember eating several variations of it in Istanbul and in Greece many years ago. Like so many Mediterranean dishes it has few ingredients but the finished result is miraculously full of flavour. Serve as a side dish or part of a mezze spread or picnic.

Serves 2 Prep & Cook 30 minutes

  • 3 tbsp Olive oil
  • 150g Runner or Green beans, stalks removed
  • 1 small white onion, finely chopped
  • 2-3 fat cloves garlic, peeled and sliced
  • 1 tbsp tomato concentrate
  • 4-5 tomatoes, peeled and chopped
  • sea salt and cracked black pepper to taste

Heat the oil in a sauce pan, throw in the onion and garlic and fry for a couple of minutes then add the beans and tomato. Season and stir over a high heat to coat well. Reduce heat, cover and let the beans stew in the oily tomato sauce for 15-20 minutes, keeping an eye on it to make sure it doesn’t catch on the bottom, if it does add a little more oil or water. Serve as part of a mezze or as a side dish.

COOK’S TIP To freeze French beans; wash, top and tail and plunge into boiling salted water. I use a pasta pan with a removable drainer, which makes the job much easier. As soon as the beans turn a brighter darker shade of green (3-4 minutes) drain and plunge into ice-cold water to halt cooking and preserve the colour. When cool, drain well, bag up and freeze immediately.
Gardeners Note Great for gluts of beans and tomatoes in summer but it can also be made at any time of year with frozen beans and preserved tomatoes.