Scotts slow cooked runner beans with preserved lemon, chilli and tomato

Hello, its Scott here with another recipe and this week we have slow cooked runner beans with preserved lemon, chilli and tomato.

I am sure this time of year we are all staring to get gluts of runner beans, and this is a great recipe to use them up because the runner bean is the star in the dish!

It somehow manages to be warm, comforting and light all at the same time its great eaten as a main course with cous cous or rice with an optional sprinkling of feta or I think its even better made ahead of time and eaten at room temperature the next day so its great for picnics or packed lunches it also freezes well.

So, to the ingredients and method.

Ingredients.

500g runner beans stringy bits removed I do this with a peeler then chopped into two-inch pieces

7 medium tomatoes peeled and roughly chopped you want about 600g

250g diced onion

1 medium heat chilli finely diced  

1tbsp tomato paste

450 ml vegetable stock

1 preserved lemon scrape out the inner and just use the peel

2 tsp cumin seeds

1 tsp coriander seeds

¼ tsp ground nutmeg

2 ½ tsp paprika

Large sprig of fresh coriander chopped

Method

In a saucepan with a little olive oil start by browning the onions on a medium heat once the onions are lightly browned add all the spices, chilli, preserved lemon and tomato paste and cook out for 1 minuet.

Now add the chopped tomatoes, vegetable stock and runner beans cover with a lid if you don’t have a lid that fit just use some tin foil and cook on a medium heat for 15 minuets

Now remove the lid and cook for a further 20 to 30 minuets until the sauce has reduced and thickened finish with the copped coriander and season to taste.

And that’s this weeks recipe hope you enjoy!