Cumin Walnut Runner Beans
5m prep 10m cook 15m ready
A quick and easy side dish featuring runner beans and walnuts with cumin and honey. The crunchy walnuts complement the soft beans, creating a luxurious texture.
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Ingredients
- 4 tbsp vegetable oil
- 1 tbsp cumin seeds
- 250 g young runner beans strings removed, topped, tailed and chopped into thirds
- 1 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- chilli powder
- 100 g walnuts roughly chopped into large pieces
- 3 tbsp honey
- 1/2 tsp salt
- 0.5 lemon juice of
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67.5 mg
- Iron: 3.58 mg
- Magnesium: 56.1 mg
- Phosphorus: 111 mg
- Potassium: 228 mg
- Zinc: 1.02 mg
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large frying pan over medium-high heat. When hot, add 1 tbsp cumin seeds and fry until they turn dark brown and become fragrant, about 30 seconds to 1 minute.
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Step 2.
Reduce heat to medium and add 250g runner beans (strings removed, topped, tailed, chopped into thirds), 1½ tsp ground cumin, ¼ tsp ground turmeric, and ⅛ tsp chilli powder. Fry for 6–8 minutes, stirring regularly, until the beans have turned a nutty brown and softened.
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Step 3.
While the beans are cooking, set a small non-stick frying pan over medium heat. Add 100g roughly chopped walnuts, 3 tbsp honey, and ½ tsp salt. Fry for 3–5 minutes, stirring constantly, until the nuts are fully coated and sticky. If the honey starts to catch and burn, add a splash of water to loosen it.
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Step 4.
When the walnuts are golden and sticky, add them to the pan with the beans. Toss well until everything is fully combined. Finish by squeezing the juice of ½ lemon over the dish just before serving.
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