Olive Oil-Braised Runner Beans with Butter Beans, Chorizo, Tomato & Feta

Hi, it’s Scott here with this week’s recipe – and as it's time for our Seed of the Month, we’re shining the spotlight on one of my all-time favourites: runner beans. They're incredibly productive, easy to grow, and packed with flavour. Just a few plants will keep you well supplied for weeks!

When it comes to cooking runner beans, I think they’re best when braised or slow-cooked – the texture turns beautifully tender, and they soak up flavour like a sponge. Last year, I shared a recipe for slow-cooked runner beans with preserved lemon, chilli and tomato – that one’s still available at theveggrowerpodcast.co.uk and definitely worth revisiting.

But this week, I’ve got something new for you: Olive Oil-Braised Runner Beans with Butter Beans, Chorizo, Tomato & Feta. It’s a rustic, flavour-packed dish that works brilliantly as a standalone lunch with some good bread, or as a side for grilled fish or meat. I served it with pan-fried seabass at the weekend – and it went down a treat.

So, let’s head to the kitchen and see how it’s made!

Ingredients (Serves 2–4):

  • 350g runner beans, stringy bits removed and cut into thin strips
  • 350g cherry tomatoes, halved
  • 350g cooked butter beans (I used tinned)
  • 1 medium white onion, sliced
  • 3 cloves garlic, thinly sliced
  • 100g diced chorizo
  • 40g sliced green olives
  • 120ml olive oil
  • 100ml water
  • Juice of 1 lemon
  • 200g feta cheese
  • Salt and pepper to taste

Method:

  1. Start the base:
    In a large saucepan over medium heat, add the olive oil, chorizo, onion and garlic. Gently cook for about 5 minutes, softening the onion without letting it colour.
  2. Build the flavour:
    Add the runner beans, olives, cherry tomatoes and water. Cover the pan with a lid and let it gently simmer for around 10 minutes.
  3. Add the butter beans:
    Stir in the butter beans and continue to cook for another 5–10 minutes, until everything is tender but not falling apart.
  4. Finish and serve:
    Add the lemon juice, season with salt and pepper to taste, then serve warm, topped with crumbled feta cheese.

And that’s it – a simple, satisfying dish that celebrates the best of seasonal ingredients. I hope you give it a go!

That’s the recipe done and that’s it from me this week – catch you next time!

The post Olive Oil-Braised Runner Beans with Butter Beans, Chorizo, Tomato & Feta appeared first on The Veg Grower Podcast.



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