Yes, it´s that runner bean time of year here Up the Mountain. We´re picking them daily, freezing some, giving some away and of course, eating plenty.
This was a light supper dish that was quickly pulled together as I had already blanched the beans and had some cooked potatoes in the fridge (a staple in our house for potato based salads) and some cooked prawns. If you don´t have these ready though, it´s not the work of hours to blanch some beans and boil some potatoes before throwing in raw prawns to cook through at the end.
Ingredients (Serves 2 as a light meal)
- About 500g of sliced, blanched runner beans
- 2 medium cooked and peeled potatoes, cut into small chunks
- About a cup of cooked, peeled prawns
- 1 teaspoon of grated fresh ginger
- 2 fat cloves of crushed garlic
- ½ teaspoon of ground cumin
- ½-1 teaspoon of hot or sweet pimentón (or chili powder)
- Olive (or vegetable) oil
- Salt
Into a deep, heavy frying pan pour a few tablespoons of oil for frying and quickly fry the potatoes until they start to brown over a high heat. Reduce the heat to low and add the ginger, garlic, cumin and pimentón and fry gently until the garlic and ginger have softened. Now add the beans and continue to fry gently until they have cooked through. Add the prawns (I chopped mine as they were quite large) and taste. Add salt if necessary. This would be great with some finely chopped coriander but I didn´t have any. Serve hot with crusty bread or try this beautiful recipe for pita bread from Tandy over at Lavender and Lime.
Chica Andaluza 