Pink and purple speckled beans

Last week there were still lots and lots of runner beans in the garden, but having steamed some, found them way too stringy and tough. So I picked them all, composted the plants, and was left with this lovely stash of pink and purple speckled beans.

Runner bean seeds

I boiled them and they were pretty good. The beans from the pods that had dried were too tough (these are the purple ones, the cerise pink ones are fresh) so I picked those out.

Once cooked (10 mins) I pondered what to make and ended up with this brown rice, bean and herb concoction which was thoroughly delicious and virtuous too.

There’s some grilled baby yellow courgettes and spring onions in there too. The herbs are tarragon and sorrel.
(Yes, I am still OBSESSED with sorrel).

Some grated Parmesan on top finished the thing very nicely.

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One response

  1. Pingback: Sorrel Love | vegand2veg

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