5 cups runner or french beans, chopped finely
3 hard boiled eggs, mashed
1.5 small onions, chopped finely
4 dessert spoons mayonnaise
4 dessert spoons lemon juice
3/4 cup walnuts, chopped finely
salt & pepper to taste
Sauté the chopped onions in a little oil with a little salt. When soft, add the chopped beans and sauté for 8-10 minutes. Add the mayonnaise, lemon juice, mashed hard boiled eggs and walnuts, and mash well. Season to taste. (A stab mixer works well, as I guess a Magi-mix or blender would. Liquidisers don't do the job.) Makes a very nice meaty hearty textured vegetarian pate.
To make a vegan version, ie without the egg & mayo, equally delicious:
2.5-3 cups runner or french beans, finely chopped
1 small onion, finely chopped
2 dessert spoons lemon juice
1/2 cup walnuts, finely chopped
salt & pepper to taste
1 slice brown/granary/wholemeal bread crumbled into bread crumbs
Runner Bean Frittata Serves 4-6
500g (18 oz) runner beans topped
4 large or 6 small eggs
1 bunch of fresh parsley, chopped
1 small bunch fresh chives, chopped
Sea salt & black pepper
Juice & zest of one lemon (optional)
1 tablespoon extra virgin olive oil
Preheat oven to 200 0C/400 0F/Gas 6. Steam the beans until tender-about 5 mins then drain & chop into 5cm (2in) lengths. Keep hot. Whisks the eggs in a bowl and add the chopped parsley & chives with a pinch of salt. If using add the lemon zest & some juice. In a frying pan melt the oil and when hot add the egg mixture. Add the beans and cover them with the runny egg mixture. Cook until the underside is set and it is cooking around the edges, put into the hot oven or under grill & cook the top for 4 or 5 mins.
