Are you looking to try a new variety of beans? Try Runner beans. Runner beans or scarlet runner beans are large flat beans. And they're perfect for making chutney. This Runner Bean Chutney is made by simmering red onions and homemade pickling spice in malt vinegar. Next, add blanched runner beans, whole-grain mustard, turmeric, white vinegar, sugar, cinnamon, kosher salt, and Roma tomatoes. The chutney is cooked until the runner beans are tender; then, it's thickened with cornstarch. Next, the runner bean chutney is ladled into sterilized jars and allowed to sit overnight so the flavors can meld together. This runner bean chutney is the perfect topping for grilled pork tenderloin.
What is the difference between a runner bean and a green bean?
Runner beans are more significant and flatter than green beans. Runner beans require more prep work than green beans. You must remove the stalk from the beans and then cut them diagonally into smaller pieces. The beans must also be boiled for 4 minutes before being sautéed until tender. In contrast, green beans are a part of the legume species. They are young pods harvested before the beans mature. You can eat the entire green bean pod and don't have to pre-boil them before cooking them.
Are runner beans good for you?
Yes, runner beans are good for you. They are a great source of protein. Protein provides energy, transports oxygen throughout the body, and produces antibodies and new cells. Runner beans are also an excellent fiber source. Fiber enhances digestion, helps you manage your blood sugar levels, reduces bad cholesterol, and decreases the risk of coronary heart disease and type 2 diabetes.
Do you have to peel runner beans?
You need to remove the tough strings from the runner beans before cooking them. These strings are fibrous and hard to chew.
Can you freeze runner beans?
Yes, you can freeze runner beans. However, you must blanch them before you freeze them. Blanching the runner beans will help preserve their flavor and color.
Ingredients
2 medium Red Onions, small dice
2/3 cups Malt Vinegar
8 Allspice Berries
1 teaspoon Cumin Seeds
1 teaspoon Yellow Mustard Seeds
1 Bay Leaf
1/2 teaspoon Crushed Red Pepper Flakes
3 cups Water
2 cups Runner Beans, tough strings removed, thinly sliced at a diagonal
2 tablespoons Whole-Grain Mustard
2 teaspoons Ground Turmeric
2/3 cup White Vinegar
1 cup Granulated Sugar
1/8 teaspoon Cinnamon
1 tablespoon Kosher Salt
3 medium Roma Tomatoes, small dice
2 tablespoons Cornstarch
Instructions
Place the red onions, malt vinegar, allspice berries, cumin seeds, yellow mustard seeds, bay leaf, and crushed red pepper flakes into a medium pot. Set on high heat, bring it to a boil, then decrease the heat to low. Cook it for 10 minutes, then remove from the heat and set it aside.
Place the water into a medium pot and bring it to a boil, add the runner beans, and cook them for 1 minute. Drain the runner beans in a colander and set them aside.
Whisk the whole-grain mustard, turmeric, 1/3 cup of white vinegar, granulated sugar, cinnamon, and kosher salt in a small bowl until combined. Pour it into the pot with the red onions and malt vinegar.
Add the Roma tomatoes, runner beans, mustard mixture, and the remaining 1/3 cup of white vinegar to the pot with the red onions and malt vinegar and stir to combine.
Place it over medium-high heat and let it come to a boil. Decrease the heat to low and cook it for 15 minutes until the runner beans are tender.
Remove 1/4 cup of the liquid from the pot and put it into a small bowl. Add the cornstarch and mix until smooth.
Stir the cornstarch mixture into the pot and cook it for 1–2 minutes until the mixture thickens slightly.
Ladle the mixture into 2 8 oz. sterilized jars, cover them with the lids, and let them sit overnight at room temperature before serving.
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