These slender green beauties have been grown in South America for over two millennia and are amongst the favourite of Summer vegetables.
They lends themselves to light, fresh salads alongside a barbecue or become the perfect foil to a meaty slow-roast shoulder of lamb on a Sunday, steamed, buttered and flecked with flakes of sea salt; they work a treat too in a spicy Indian curry or stewed slowly with onions, chorizo and cherry tomatoes.
They’re a straightforward number to grow for yourself if you’re lucky enough to have an allotment, a garden or a large balcony – and if you do they freeze perfectly across the winter months for a taste of summer.
One of their greatest uses is the crunch they lend to a piccalilli or a runner bean chutney – both fantastic accompaniments to hams and cheeses and a perfect way to use up a glut, if you’re fortunate enough to have one.
Try these delicious recipes:
runner bean coleslaw
salmon en croute with a runner bean and broad bean remoulade