Braised Runner Beans with Pangritata

The only way to serve runner beans: braised with hints of garlic, topped with a crispy sourdough pangritata. Perfect for a weekend small-plates lunch.

Total Time25

Course: Side Dish

Cuisine: Italian

Keyword: braised runner beans with pangritata

Servings:

Calories: 339kcal

Author: Richard Makin

Ingredients

250 g runner beans
3 slices sourdough bread (stale if possible)
5 sun-dried tomatoes (finely chopped)
1 tablespoon capers (finely chopped)
3 garlic cloves (peeled and minced)
small bunch fresh parsley (stalks separated and finely chopped)
2 sprigs fresh rosemary (stalks removed and finely chopped)
1 teaspoon dried oregano
½ teaspoon ground black pepper
pinch flaky sea salt

Metric - US Customary

Instructions

Remove the woody stems from the runner beans and discard. Slice the runner beans on the diagonal into thin slices. Place in a bowl and fill with cold water. Set aside.
Place the stale sourdough into a food processor or blender and blitz into rough breadcrumbs. If you don't have a blender, use a box grater and grate the bread instead. Set aside.
Place a medium frying pan or cast-iron skillet over a medium heat. Add a little olive oil and add the minced sun-dried tomatoes, capers and two of the minced garlic cloves (reserve one garlic clove for later).
Cook the tomatoes, capers and garlic until the garlic is lightly browned, stirring with a silicone spatula regularly. Next add the finely chopped herbs and herb stalks. Fry for a further few minutes.
Add the breadcrumbs and stir regularly over medium heat until the crumbs are brown and toasted. Season with the pepper and salt. Transfer the cooked, crispy pangritata to a plate and leave it to cool. Place the frying pan back over medium heat.
Add another drizzle of olive oil to the pan and add the final minced clove of garlic. Stir frequently and do not allow the garlic to burn. Once the garlic is browned, add the sliced runner beans.
Fry the runner beans for a few minutes until the edges of some of the beans are lightly browned. Add around 150ml water to the pan and cover with the lid. Allow the beans to steam for a further 3-5 minutes. Remove the lid and check the beans are cooked through. Once cooked, sprinkle with salt and remove from the heat.
Top the beans with the pangritata and serve.

Nutrition