Approx cost: €2.00
Approx calories (per serving): ~70
Approx preparation and baking time: 40 minutes
I was going to roast the runner beans with garlic, but then I thought, “Hey, everyone roasts stuff with garlic – why not try something a bit different!”. I realised I’d just recently picked up some lemongrass. I’d never tried such a combination before and I have to tell you that the two go amazingly together, so seriously – try this… now!
– 500g Runner Beans
– 3 tbsps Olive Oil
– 2 stalks Lemongrass
- Wash the beans and trim the tops and bottoms off. Set aside and then remove the first one or two layers from the outside of each lemongrass stalk. Place on a board and bash each stalk from top to bottom using the blunt side of a knife. This will help to break up the fibres and ensure it’s a bit less stringy. Chop finely.
- Put the oil into a roasting pan, add in the beans and the lemongrass, some freshly ground salt and pepper on top and then turn the beans over well in the oil with your hands. Place into a pre-heated oven at around 160 degrees Celsius and roast for around 20-30 minutes, turning occasionally, until everything is sizzling nicely and the beans have browned a little. These go really well with fish, but can be eaten with pretty much everything.