If you’re harvesting what seems like 2045kg of beans every day, then here are a few ideas to help you use/store them.
Make a quick pickle
Put the following ingredients into a pan and bring to the boil. Once sugar has dissolved, remove from the heat and allow to cool thoroughly.
750ml white vinegar (e.g: apple cider, white wine)
250ml water
2 tbsp sea salt (use sea salt, not table salt)
1 tbsp sugar
Once cooled, you can stuff a sterilised jar with blanched beans, and pour the brine over the top. Seal and leave for a couple of days, then pop into the fridge – you can use the pickled beans for up to a month.
Eat Lots of Bean Salads
Herby bean salads are a quick and easy side dish for any meal really – just cook your beans by boiling or steaming, and then toss them in a herby olive oil or chimmichurri sauce. Serve hot, warm or cold. Delish.
Freeze them
You can either freeze them freshly harvested, or blanche them first. We have tried and tested both ways, and to be honest there really isn’t a lot in it. Either way, we’d recommend freezing in a zip-lock bag or similar, and don’t overstuff the bag, so that the beans have a bit of space when they are freezing, as this helps retain the nice texture.
Runner Bean Chutney
Not to be overlooked, a runner bean chutney is a wonderful thing to have in the store cupboard in early autumn and just delicious to enjoy with some cheeses! Once made, the chutney should keep well for 4-6 weeks, and it makes a nice change as a gift for any friends and neighbours that have been rolling their eyes when you offer them yet another trug load of runner beans 😉
Slow cook 'em
This is a lovely recipe for beans that you’re harvesting closer to the end of summer, when perhaps you fancy something nice and warming. Once you’ve made it, you can easily freeze it, or just enjoy with a crusty farmhouse loaf and some grated cheese…