GRILLED RUNNER BEANS WITH SAMBAL

Ingredients
1kg Runner Beans or French/Fine Beans
1 tsp Sea Salt
Sambal
1 white onion, chopped roughly
4 cloves garlic, peeled
1 large tomato, quartered
10 mild red chillies
3 hot red chillies
Pinch sea salt
4 tbs fermented bean curd (from a can), optional, using 4 tbs soy sauce instead
1 tbs miso paste
1/3 cup/50g coconut sugar
3 tbs rice wine vinegar
Garnish
crispy onion
sesame seeds
spring onion
Method
Before making the sambal, I like to grill my chillies over hot coals on my bbq but a cast iron pan over a high heat will also do.
When the chillies are lightly charred & tender, remove them from the pan.
Add a little oil to a pan placed over a medium heat then add the onion, garlic & tomato. Sauté the mix for 4-5 minutes or until caramelised.
Add the onion mix to the a food processor along with the charred chilli’s, fermented bean curd, miso, sugar & rice vinegar. Blitz the mixture until smooth.
The sambal can be stored in a sealed container in the fridge for up to two weeks & can be added to stir fries, ramen broths or anything that needs a bit of heat.
I love serving my sambal simply with grilled runner beans which I have tones to use during summer. Trim then bbq your beans and serve them topped with lots of sambal, crispy onions, sesame seeds & and chopped spring onion.