So, it turns out that if you wander off on holiday for the best part of 3 weeks in September, your runner beans get very, very stringy & tough. The plants are still flowering, and the bees are still dancing round them, so I’m not ripping them up just yet, but I think they were basically under the impression that they’d done their job – loads of rock-hard stringy pods full to bursting of plump pink beans!
I had a “Bag For Life” full of them. I asked one or two experienced gardeners what I could do with them, but they shrugged; once you’ve saved your seed for next year (if you want to bother) all you can do is chuck them on the compost heap, apparently. But I was convinced there must be something I could do… so I brought them home and Googled like mad.
A couple of chutney recipes came up. I’m not a huge fan of chutney, but the household does contain one, so I made a big batch. Which used up nearly a quarter of the bag, and a whole evening; those pods really were very tough and razor sharp.
This morning I woke up with a little revelation running through my mind; the pods might be beyond all sensible use, but the beans themselves might not be… So I spent a merry hour this morning shelling the beans, which was not as hard as I’d expected. If you pull the “strings” off, you’ll see that one of the resulting grooves in the side of the pod is deeper than the other. Sometimes you can split it open just with your fingernails; if not, run a sharp knife down that side & you can pull the pod open and remove the beans. No worse than shelling peas, or broad beans.
I ended up with 2 pints of beans:
I popped these into the slow cooker, along with 4 cloves of garlic, chopped up with two medium onions, half a large sweet potato, a quince, about a quarter of a very large courgette/zucchini, and a pint of vegetable stock. Two teaspoons of Ras-el-Hanout, one of salt, a sprinkle of freshly-ground black pepper and a heaped spoonful of coriander leaf/cilantro seemed about right for seasoning.
After two hours on “High” I turned it down to “Low” for the rest of the day. On tasting it, I added some tomato passata, a dash of Worcester Sauce and some more salt; just before serving a sprinkled a little more veggie stock on it, too, as there still seemed to be a little something missing.
I also mashed it a little, which seemed to absorb some of the stock, but left many of the beans intact. I have to report that it went down very well, with at least one “customer” coming back for seconds. I’m hoping there’ll be enough left to freeze some.
The pods have indeed gone into the compost heap, but not all of the beans made it into the casserole. Although I already have some seed saved for next year, and have bought (on offer!) another pack of the same seeds I used this year, it seemed unfair not to save a few more, after all the plants’ hard work!
So hopefully we’ll be off to a flying start next year, and I’m not worried about producing too many now I know there’s something different I can do with them.
And for my next trick: finding something tasty to do with several giant, and I do mean giant, chemical-free pumpkins…