GRILLED RUNNER BEANS WITH SAMBAL

Serves: 6-8
Cooks in: 25 minutes
Difficulty: 3/10
Gluten free

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. 

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