Seasonal recipe No 56: Runner beans with cream and savory
A different way with runner beans from Sarah Raven’s Garden Cookbook. She calls it ‘a delicious soft, creamy dish that is good with roast chicken. It also makes a tasty quick pasta sauce.’ If you don’t have savory, you can use thyme instead.
Serves 4
Preparation/cooking: 20 minutes
Ingredients
450g runner beans
salt and black pepper
150ml double cream
1 garlic clove, peeled
1 tbsp chopped summer savory or thyme, plus more to serve
grated parmesan cheese, to serve
Method
String and slice the beans and cook them uncovered in rapidly boiling salted water for 3 minutes until they are just tender. Plunge into cold water and drain.
Put the cream, garlic clove and savory or thyme in a saucepan. Add salt and pepper. Bring to the boil and simmer gently for 2 minutes. Remove from the heat and leave for 10 minutes for the flavours to merge. Take out the garlic.
Add the beans, put back on the heat and stir to heat them through. Scatter more savory or thyme and plenty of parmesan over the top.
