I do struggle to know what to do with runner beans in the culinary sense, but I do like growing them in my garden. So with the prompt being 'use all seasonal produce', I was excited as it gave me the opportunity to use some of the runner beans as well as some of the cherry tomatoes tumbling from the greenhouse. Oh I must not forget the last of the purple french beans too, that turn green on cooking.
I made a recipe called Harissa Runner Beans that I saw in the cookbook Veggiestan. The only thing that I did differently was use Blodyn Aur Lemon Infused Rapeseed Oil, hence the Lemon Harissa Runner Beans. The recipe reminded me of a lot of Sri Lankan Ceylonese Runner Beans that I made many years ago, as well as some cooked in paprika.
We had these simply with Jacket Potatoes. I have also made some Green Chilli or Verdi Chilli to sound more interesting with runner beans and green beans, but I will share that later in the week.