Since getting our allotment I have had runner bean envy of my neighbour’s runner beans. They are pristine. not a black fly, white fly or any fly for that matter on them. Each variety could have been entered into countless competitions and won. I was determined to grow my own this year but I wanted to make sure the beautiful flowers were edible too so I could make absolutely the most of the whole plant.
We decided on the “Firestorm” variety and were excited simply to receive the seeds. Look at how stunning they are!
The plants did well on our plot. I covered the soil in coffee grounds before planting and raked these in. They had no problems shooting up and staying free of bugs. Perhaps because we planted them next to the nasturtiums I don’t know. I also scattered a few broken egg shells near the seedlings so they stayed slug free.
The flowers were a vibrant red. Completely edible so we picked sparingly to have in our salads over the summer.
The beans themselves were beautifully tender at the beginning. We remembered to pick them often and enjoyed them simply steamed. Then we had a few weekends of being away so the beans were left to get a little large and were incredibly stringy. The bonus was however that the beans inside got enormous so we cooked those up. They went from a beautiful pink to a grey. Not very pretty at all.
But the answer was to coat them in spices as I’ve done below in a simple Gujarati shak (dry curry). I used the outers too after having removed the very stringy edge.
You’ll need To make it Serve this with plain basmati rice or with fresh chappatis. My daughters have this with a dollop of plain yoghurt in a pitta bread half. It’s a great midweek supper.
Firestorm Runner Bean Curry
To make it
Serve this with plain basmati rice or with fresh chappatis. My daughters have this with a dollop of plain yoghurt in a pitta bread half. It’s a great midweek supper.