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Hot Chilli Runners

I.am.Vegetarian's picture
Ingredients
  Fresh green chilies 1
  Runner beans 1 Pound (Young Ones)
  Tomato puree 3 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Cornflour 2 Teaspoon
  Parsley 1 Tablespoon, freshly chopped
Directions

GETTING READY
1) From the beans, first remove the top and tail portion and then slice diagonally.

MAKING
2) In a small basin, add the chilli with enough cold water to cover.
3) On high power, cook for 2 minutes or until the water starts boiling.
4) Reduce the setting to Defrost/Low and then cook for another 5 minutes.
5) Gently lift the chilli out and put on a board.
6) With knife and fork, gently remove the seeds and then slice very thin.
7) In a large casserole, combine the sliced beans, tomato puree, cinnamon and sliced chilli along with 1/2 pint of water.
8) Add salt and pepper to taste.
9) On high power, cook covered for 15 to 17 minutes or until the beans become tender, stirring in between.
10) In a bowl, combine the cornflour and 2 to 3 tablespoons of cold water and blend well.
11) To the beans mixture, add this.
12) On high power, cook uncovered for 5 minutes, until the sauce thickens. By now, the beans would be coated with the sauce.

SERVING
13) Serve the Hot Chilli Runners garnished with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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