Runner Bean Chutney Food

RUNNER BEAN CHUTNEY

Steps:

• Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.
• Bring the contents to a gentle simmer and cook for 15 minutes until the onions have softened, stirring occasionally.
• Plunge the beans into a large pan of boiling water. Let it reach a simmering point and continue to cook for another 3 minutes. Drain the beans in a colander then run it under cold water. Drain again.
• Stir in the sugar and remaining white wine vinegar into the onions, then bring it to a boil and cook for 2 minutes.
• Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.
• Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth.
• Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.
• Stir in the the wholegrain mustard and salt.
• Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.
• Transfer the chutney into sterilised jars.
• Once cooled, store in a cool dark place for at least a month.

TOMATO AND RUNNER BEANS

Steps:

• Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
• Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
• Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
• Stir the beans into the sauce until they are all covered