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Half Runner Bean
Half Runner Bean Recipe
Half-runner beans have a growth habit between that of bush and pole beans, producing beans usually used as snap beans. Though they have runners about 3 feet long, half-runners are generally grown like bush beans. Trellising, however, may increase production of these already heavy yielders.
Nutrition
Runner beans are a very nutritious vegetable. A natural source of Vitamin C, Fibre, Folate and Iron.
An average of portion of about 100g contains less than 20 calories, 0.2g of fat, 50% of which is saturated, 3g of fibre an 10% rda of folate.
Folate is a water soluble vitamin B that helps create and maintain new cells so is a very important dietary requirement for infants and during pregnancy.
Every body needs folate though to help make normal red blood cells.
An average of portion of about 100g contains less than 20 calories, 0.2g of fat, 50% of which is saturated, 3g of fibre an 10% rda of folate.
Folate is a water soluble vitamin B that helps create and maintain new cells so is a very important dietary requirement for infants and during pregnancy.
Every body needs folate though to help make normal red blood cells.
Runner Bean
Fresh, young runner beans are a gem amongst the many wonderful vegetables available during the British summer. At their best they are at once tender, succulent and bursting with flavour. There can be few better ways of serving runner beans than piled onto a plate alongside meltingly soft roast lamb, roast potatoes and gravy, with a good glass of claret or perhaps a Coonawarra cabernet sauvignon to wash it all down. Or so we thought until we discovered Runner Bean and Chilli Salsa (see PICK OF THE RECIPES) - a dish with the uncanny ability to be a perfect match with any barbecue.
History
Native to the cooler, high-altitude regions of Central America, runner beans have been known as a food crop for well over 2,000 years. They were brought to the British Isles in the seventeenth century by John Tradescant (gardener to King Charles I) and were grown as a decorative plant before being used as a food in Britain.
Today they are a very popular food in the UK, Italy and Mexico, and are grown and eaten in each of the five continents.
Today they are a very popular food in the UK, Italy and Mexico, and are grown and eaten in each of the five continents.
Biology
Phaseolus coccineus has long been a favourite with gardeners due to its beautiful flowers and fast-growing nature. Most of the beans grown in the UK are of thescarlet runner variety.
Nutrition
Runner beans are a good source of vitamin C, folic acid and fibre.
Tips
BUYING
Look for pert well-coloured pods that snap easily with a crunch to reveal a fresh and juicy inside. The smaller and younger the better; oversized or withered beans aren't worth bothering with.
STORING
Runner beans will keep in the fridge for 2-3 days but, as with all legumes, the beans' sugars start turning to starch after picking and they are best eaten as soon as possible.
PREPARING
Wash the beans, top and tail, and remove the stringy bits running up both sides using a small knife or vegetable peeler. Some sources recommend soaking the beans before cooking. Very small and young beans can be served whole, either raw or briefly cooked. The majority of runner beans on sale are larger and need to be finely sliced (diagonally) so that the skin cooks relatively quickly, before the seeds have become too soft. Slicing is easiest with a bean slicer or similar hand-held gadget.
Runner beans can be boiled, steamed or stir-fried. They are best cooked until on the soft side of al dente (particularly when larger) for maximum flavor.
Look for pert well-coloured pods that snap easily with a crunch to reveal a fresh and juicy inside. The smaller and younger the better; oversized or withered beans aren't worth bothering with.
STORING
Runner beans will keep in the fridge for 2-3 days but, as with all legumes, the beans' sugars start turning to starch after picking and they are best eaten as soon as possible.
PREPARING
Wash the beans, top and tail, and remove the stringy bits running up both sides using a small knife or vegetable peeler. Some sources recommend soaking the beans before cooking. Very small and young beans can be served whole, either raw or briefly cooked. The majority of runner beans on sale are larger and need to be finely sliced (diagonally) so that the skin cooks relatively quickly, before the seeds have become too soft. Slicing is easiest with a bean slicer or similar hand-held gadget.
Runner beans can be boiled, steamed or stir-fried. They are best cooked until on the soft side of al dente (particularly when larger) for maximum flavor.