This spiced beef stew is the perfect recipe for homegrown Scarlet Runner Beans!
How great it is to cook meals with a backyard harvest all year long! The beautiful big runner beans that I like to call “magic beans” are really a must-grow in the veggie garden for the edible and ornamental aspects. In summer, you enjoy their beautiful scarlet flowers climbing to the sky, snap some of the fresh bean pods and let them reach maturity for the seeds. If you live in a cool climate zone, you can easily grow these giant perennial legumes. They are different from any beans commonly found in supermarkets, and they will satisfy a hungry gardener's belly. Make sure you soak the dried beans overnight in cold water and cook them for 30 minutes before adding them to a recipe. This very simple improvised chilli stew is so delicious, especially served with some firm polenta flavoured with parmesan cheese. Top with sour cream and chopped green onions, et voilà!
"Magic" scarlet runner beans • Photography © Bottle and Brush Studio 2021
RECIPE
INGREDIENTS:
1 cup dried runner beans soaked overnight in cold water*
500 g of extra lean beef mince
2 spring onions, finely chopped (white and green parts separated)
1 garlic clove
1 red capsicum, chopped finely
500 g passata or tomato sauce
1-2 tsp harissa paste (or chilli pepper to taste)
1 tbsp olive oil
Salt and pepper
PREPARATION: Rinse the soaked beans, simmer in water for about 30 minutes, drain and set aside.
In a medium-large saucepan, brown the beef in oil and season to taste.
Stir for a few minutes and add the softened magic beans.
Pour in the sauce and harissa paste, mix well and cover.
Simmer on a gentle heat for about 30 minutes.
Serve with a scoop of sour cream and sprinkle some chopped spring onion (green parts).
Side suggestion: with firm polenta.
*You can also use the non-matured soft bean seeds (shellies) and skip the soaking step.
