So, its be wet, warm, and sunny. Well thats idea bean weather, wether its french beans, runner beans, broad beans, or peas.
So what do you do with a glut, well freezing them is great, but have enough now. Offer a few lbs down the pub the some mates, always goes down well with the regulars and get a free beer as well...lol.
but after a while they go off the idea that its runner beans again.
So make chutneys, pickles, or bean curry by the big potful and sit it on the barbeque down the pub abd a quid a bowl for charity
well did that, done that, so chutney it is.
bag of runners, 4-5 large onions, hell of lot of sugar, and spices.
2 hrs and away I went.
Result is 9 lb of sweet spicy chutney that when left to 'cure'- that is mature, is great with cheese, or pork pie, or a poughmans.
cant wait till its ready.
heres the recipe.
2lb of runner beans (run a peeler down the backs if not a stringless variety)
1 1/2 -2lb of onions
1 lb od demerara sugar
1 lb of soft brown sugar
1 1/2 pints of malt viegar
1 tablespoon(tbsp) of turmeric
1 tbsp of dry mustard powder
1 1/2 tbsp of cornflour
I add
a good pinch of crush dried chillies ( from last years crop)
a good teaspoon of vindaloo curry powder
1 tbsp of black treacle
a good measure of Mascovado sugar
Method.
I top and tail the beans and slice then diagonally around 1/2 inch chunks. bring a pan of water to boil and add and cook for 15 mins till tender. Then strain the beans.
Meanwhile chop the onions and cook in 1/2 pint of vinegar in a large saucepan, the larger the better.
while the beans and onions are cooking till soft, mix the cornflour, turmeric, and mustard and add a little vinegar. blend till a paste is formed.
Now add the beans into the onions, and the rest of the vinegar. I add the chilli and curry powder now as well.
cook for 10-12 mins.
add the sugar and stir in the paste you made.
I cook for 10 mins and add the mascuvado sugar and black treacle.
cook for another 10 mins and spoon into sterilised jars, that have been warmed in a oven at around 120-150C.
allow to cool and then seal with proper preserve paper and lacky band, and top rescrewed tight.
wait a few months and yum yum yum
serve with cheese or pork pie, or a good ploughmans.
So don't freeze all those beans, have a go at so chutney making. you never know, you might get requests for some next year as well.
they dont call it the good life for nothing...
