RUN­NER BEANS WITH ROMESCO DIP

GOOD FOOD

Good Housekeeping (UK) - - Contents -

Home-grown beans are sweet and juicy right now, and are su­per de­li­cious as a tapas-style nib­ble dipped in punchy, Span­ish romesco sauce. If the sun’s shin­ing, grid­dle on the bar­be­cue for an ex­tra smokey hit.

READY IN 30min. SERVES 4

◆ Put 50g (2oz) toasted and cooled blanched al­monds, 25g (1oz) bread, 100g (3½oz) roasted red pep­pers

from a jar, 1 large roughly chopped tomato, 1 large crushed gar­lic clove, 1tbsp sherry vine­gar, 2tbsp olive oil,

½tsp sweet smoked pa­prika and a pinch of chilli flakes into a food pro­ces­sor, sea­son and blend un­til smooth. Toss 400g (14oz) run­ner beans, trimmed and halved, in 1tbsp olive oil. In batches, cook run­ner beans in a hot grid­dle pan over high heat for 8-10min, turn­ing oc­ca­sion­ally, un­til ten­der and charred. Sea­son and serve with the romesco sauce.

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