Runner bean purée

Runner bean purée

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

You may think it’s a bit extravagant to purée runner beans but it is a great way to serve them if you have a glut in your garden, or if you just fancy a change. Try serving this side with grilled meat or deep-fried fish, or top a smaller portion with grilled scallops and scatter some blanched shredded runner beans over them for a lovely summery starter.

Ingredients

Quantity Ingredient
500g runner beans, trimmed
salt
freshly ground black pepper
a few knobs butter

Method

  1. Roughly chop the runner beans. Bring a pan of salted water to the boil, drop in the beans and cook for 5–7 minutes until just tender, then drain.
  2. Tip the beans into a blender or food processor and blend to a purée – as coarse or smooth as you like; you may need to add a little water.
  3. Return the purée to the pan and place over a low heat. Add the butter, season with salt and pepper to taste, then serve.
Tags:
Hix Oyster & Chop House
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