Runner beans with garlic, mint and lemon dressing

As I write this we are just into August of a gorgeous summer and long fat clusters of runner beans are dangling from their delicately-leaved plants attached to a backbone of bamboo canes.

Ahh summer wouldn’t be summer without them.
Serves: 4 • Prep: 5 mins • Cook: 10 mins • Easy 
Whilst I love unfettered runner beans, cut into long strips and served alongside buttery new potatoes, I do sometimes like to serve them with a bit of a twist; after all, there are so many of them at this time of year that it's quite easy to eat them every day.

This recipe is so simple, and so punchy. The warm beans are fused with garlic, a tiny bit of mint from the garden, and a lemony vinaigrette. Try these with some creamy mashed potato and cold meat, maybe a touch of our courgette pickle too if you have a courgette glut!

I've made the photo the plant itself because I think it's beautiful!
  • 2 large handfuls of runner beans. Prepare them using one of these handy bean slicers.
  • 1 fat clove of garlic, chopped finely
  • 75ml of extra virgin olive oil
  • 20ml white wine vinegar, or white balsamic
  • ½ teaspoon of dijon mustard
  • sea salt and black pepper
  • small handful of fresh mint, finely chopped
Boil a pan of water and drop your beans into it for five minutes, until slightly softened.

Meanwhile, combine the oil, vinegar and mustard to make the dressing.

Drain the beans then sauté them in a little butter, with the chopped garlic, for 2-3 mins.

Transfer to a serving bowl and add the dressing plus a tiny squeeze of lemon and then scatter over the mint.

Make the most of them while they last – savour every mouthful.
Nutrition info
Runner beans are high in vitamin K, as well as manganese, vitamin C and folate.

Have this beautiful easy food in your life every day with our eatnaturally meal plans.

… food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.
E. A. Bucchianeri
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