10 of the best runner bean recipes

When are runner beans ready to pick?

Runner beans are usually ready to pick in July, depending on the weather, the variety and when you planted the seeds. Runner bean season in the UK typically runs from July to October, peaking in August. It’s best to pick the pods when they’re young and tender (around 20cm long), before they get too fibrous and stringy. “Picked young and eaten fresh from the vine, runner beans are sweet and crisp,” says food writer and delicious. gardening expert Kathy Slack.

How to prepare runner beans

Prepare runner beans by washing them, then topping and tailing the ends with a sharp knife. Use a Y-shaped peeler to peel the strings off the sides, then slice them. If you grow a lot of runner beans, it’s worth buying a runner bean slicer (you can find them for around £5 online or from kitchenware shops). These nifty gadgets make light work of preparing runners – push the beans through the slicer and they string and cut them into neat slices in one go.

Do you have to peel runner beans?

You don’t have to peel the whole beans, but you do need to peel the tough strings on the sides of the beans using a peeler or sharp knife.

How to cook runner beans

Runner beans have a mild, slightly sweet flavour and are surprisingly versatile. You can boil and steam young runner beans until tender, stir-fry, stew them, add to curries, quick-pickle them raw or grill them on the barbecue. Older beans are perfect for pickling and preserving. “When some beans inevitably turn woody because I didn’t pick them soon enough, I make piccalilli and line the cupboard under the stairs with jars like a chutney-obsessed squirrel hoarding for winter,” says Kathy Slack.

Can you freeze runner beans?

Yes, but you need to blanch them first to preserve their colour and flavour. Prepare the beans as above, then briefly parboil them for around 3 minutes. Drain and refresh in a bowl of ice-cold water. Once completely cool, transfer the beans to a baking tray lined with baking paper in a single layer, then freeze (this step means the beans won’t clump together once frozen and you can just remove what you need). Once completely frozen, you can decant the beans into freezer bags or lidded containers and keep in the freezer for up to 6 months.

10 of the best runner bean recipes

Runner bean pasta salad
This easy pasta salad is perfect for lunchboxes, picnics and as a barbecue side dish. The filling pasta salad is packed with sliced runners, creamy butter beans, fragrant dill and fennel, and a hint of chilli heat. You’ll be making it on repeat this summer.

Runner bean, tomato and tamarind curry
Simmer sliced runners in an aromatic curry. This Indian-inspired recipe is a great way to use up runners from your garden, as well as ripe tomatoes. The vegan curry is packed with tangy tamarind and fresh spices.

Braised chicken with a runner bean fricassee
Thinly sliced, tender runners melt into the creamy, lemony sauce in this delicious chicken dish. If you’re stuck in a weeknight dinner rut and need some new ideas for chicken thighs, this is a great recipe to add to your summer meal plan.

Runner bean and apple chutney
Stringy runners at the ready: chutney is the perfect way to use up tougher beans. Gill Meller’s runner bean chutney uses a hefty 500g runners and 500g fresh tomatoes, so if you’ve got gluts of both to tackle, this is the preserve for you. The tangy chutney keeps in the fridge for up to a month and is the perfect partner for vintage cheddar.

Charred runner bean salad with mozzarella and salsa verde
Cooking runner beans in a griddle pan or tossing them on the barbecue gives them delicious char. Dish up the smoky beans with milky buffalo mozzarella and a punchy salsa verde made with plenty of soft herbs, chilli, olives and garlic.

Borlotti and runner beans with sage, tomato and garlic
Who says stew is just for winter? This seasonal dish sings with flavours of high summer such as tomatoes and runner beans, while creamy borlotti beans, earthy sage, oregano and the hum of garlic add plenty of body and depth. Serve with a big dollop of mascarpone and thickly-buttered crusty bread.

Runner bean carbonara
Ribbons of runner beans make the perfect addition to a carbonara in this easy pasta recipe. They provide a gently sweet contrast to the salty pancetta and decadent creamy sauce. An effortless way to sneak one of your five-a-day into a pasta classic.

Runner bean salad with pesto, roast cherry tomatoes and lemon ricotta
A tangle of runner beans, roasted cherry tomatoes and a drizzle of pesto sit on top of a bed of velvety lemon ricotta. Is it a filling salad? Is it a side dish? It’s both (we recommend this runner bean salad alongside roast chicken when it’s too hot for the usual Sunday sides).

Avocado slaw with runner beans
Give carrots a break and make coleslaw with runner beans instead. The colourful slaw is made with shredded red cabbage and blanched runners, tumbled together with creamy avocado, pecans, apples and a light crème fraîche and lime dressing.

Beans and greens on toast with chorizo and egg
Runner beans make a guest appearance at brunch! This posh beans on toast sees crisp sourdough slices loaded up with white beans, greens, chorizo and sliced runners plus a scattering of pul biber for chilli heat – plus that all-important fried egg.

Next: take a look through more August seasonal recipes, including delicious ways to use up aubergines, courgettes and tomatoes.