Another way with runner beans – Spicy Beans with Prawns and Potatoes

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.


56 thoughts on “Another way with runner beans – Spicy Beans with Prawns and Potatoes

      1. Glad you cleared that up. I was wondering where I’d find 2 cloves ginger to crush! Will try this today – maybe this is one potato salad my husband will like! Thank you 🙂

      2. You´re welcome! Hope he likes it. You could look at my recipe for Ensalada Cateta – another potato salad we eat a lot of here in Andalucia but no mayo 🙂

  1. I wish it were green bean season every day! Love them. This looks totally yummy. Have you thought of maybe adding a little chorizo too? Just a thought.
    PS…haven’t forgotten about the sock pattern…just waiting for The Husband to scan it for me and he’s mad busy at the moment at work. I’m such a luddite!

    1. I used to loathe them when I was Little – probably because they were served boiled until they were grey 😦 Now I really enjoy them! And yes, don´t worry about the sock pattern. No rush, haven´t got the wool yet anyway. What size needles will I need?

      1. Ugh…I remember beans like that. Or frozen ones with no taste!
        I use 2.75mm needles…my friends use 2.5!

  2. I’ve seen runner beans in the markets and at the farmers’ stalls but had no idea what to do with them — until now. This dish sounds delicious and looks even better, Tanya. I’ve been on a shrimp kick lately and this recipe will fit in quite nicely. I think I just found a new item to buy this Saturday at the market. Thanks, Tanya!

    1. They´re a funny old vegetable. They can be supremely dull but even with just a little olive oil or lemon or butter after boiling, they are transformed! Stir fried with other things lifts them to another level 🙂 Hope you find some and enjoy them…

    1. I am a bit of a cumin junkie – my mum got me into it and it´s quite typical in Andalucía – must be a throwback to the Arab influences in their cooking!

  3. thank you for the link love ♥ We do not get cooked prawns here like we found in Europe which is such a pity as sometimes you just want to dip something into mayo without having to do all the hard work 🙂

      1. I have always been too scared to tackle them but saw another post about how easy it was the other day. I will give it a go on the weekend (so if it doesn’t work…I can spend the day after hiding the evidence IN the chooks lol 😉 )

  4. Simply delicious!! I love the combination of runner beans with prawns and potatoes. I usually make a salad with green beans, potatoes and tomatoes but this version is mouthwatering.I love the addition of ginger, cumin and chili because it gives a spark to the delicate flavors of the main ingredients!! Brava!!

  5. Love the flavors here- and we are going to potato-land (eastern long island) soon- we will be making this (or something very similar). Thanks

  6. What a bright and pretty dish. Love the ginger, garlic, cumin and hot paprika with shrimp …and that you combined it all with runner beans, so clever of you!!

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