Who says beans are just for summer? Whether you’ve got some frozen runner beans tucked away from your garden’s bounty or grabbed a fresh stash at the market, this quick stir-fry is perfect for bringing bold, fiery warmth to your winter meals. Spiced up with chilli and a zing of citrus, it’s the dish to brighten up cold days.
Why You'll Love This Recipe
Quick and Simple: Perfect for busy days, this dish is ready in under 15 minutes.
Versatile: Enjoy it as a side or a hearty main dish, served with lentils or your favourite grains.
Full of Flavour: Each bite bursts with the heat of chilli, the earthiness of garlic, and the zing of fresh lime.
Ingredients:
- 340g (3 cups) runner beans - sliced diagonally
- 45g (1/4 cup) sunflower seeds - for added crunch
- 1 tablespoon of soy sauce
- 1 teaspoon of chilli paste
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- 1 cup of cherry tomatoes, halved
- A splash of water - for frying
Topping:
- 1 teaspoon nigella seeds, adds a smoky touch
- Lime juice to brighten the flavours
Method:
- Heat your frying pan over high heat. Add a splash of water and let it bubble.
- Toss in the runner beans, sunflower seeds, and soy sauce. Stir-fry on high heat, allowing the steam to work its magic.
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Add chilli, garlic, and ginger pastes for that aromatic punch.
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Stir in cherry tomatoes and cover the pan with a lid or foil to keep the moisture locked in.
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Lower the heat to medium and stir occasionally for 7-10 minutes until the beans are tender but still have a bite.
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Serve with a sprinkle of nigella seeds and a squeeze of lime juice for that final flavour burst.
Chef's Tip:
For a protein-packed meal, pair this dish with black puy lentils, a fresh salad of rocket, cucumber, and yellow pepper, and roasted sweet potato slices. Top it off with a dollop of creamy hummus to take it to the next level.