Try this fantastic scarlet runner beans recipe with peas and eggplant
Here is a great summer recipe using most of the eggplants and tomatoes from the garden. This recipe might look long but in actually it isn’t too bad.
To give you the short version, you cook some fresh beans (or dried, if that is all you have), add peas and onions. Make a tomatoes sauce with eggplant and parmesan cheese (or doctor up a jar of tomato sauce, being that is all you have on hand). Put it all together and that is basically this recipe.
Of course my recipe might be a little more descriptive, but when you strip it all down, that is what you are left with. Here is the recipe for scarlet runner beans with peas and eggplant parmesan sauce. I hope you enjoy this great vegetarian recipe!
Heirloom Beans with Peas and Eggplant Parmesan Sauce
Fresh Scarlet Runner Beans
- 1 1/2 cup scarlet runner beans (fresh)
- 2 cloves garlic
- 5 cups water
- 1 sprig rosemary
- 1 1/2 tsp salt
Eggplant Parmesan Tomato Sauce
- 2 large eggplant (roasted)
- 4 cups tomatoes (heirloom chopped)
- 1 whole onion (chopped)
- 4 each garlic (minced)
- 1 tsp chili flakes
- 4 cups water
- 3 oz parmesan cheese
- 5 tbsp olive oil
- 1/3 cup basil (leaves)
- salt (to taste)
- 1 cup english peas (blanched)
- 1/4 cup green onion (bottoms only chopped)
- 1/4 cup basil (leaves to garnish)
How to cook fresh scarlet runner beans
In a pot place fresh bean with all of its ingredients and place on the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover. Cook for 20-25 or so minutes until the beans are tender and cook through. Set aside to cool.
For the Eggplant parmesan sauce
In a large sauce pot add olive oil and onions. Saute for 4 minutes and then add chili flakes, and garlic. Cook for another 2 minutes and then add your tomatoes. Season the tomatoes with salt aggressively. This will draw out the water of the tomatoes. Add your stock or water and bring to a boil. Turn down to a simmer and cover for 30 minutes.
Then add your roasted eggplant ( no skin, just pulp) and continue to cook for another 30 to 45 minutes. Then transfer everything to a blender (vitamix, you might have to do in batches) adding basil leaves and the parmesan cheese.
Blend until smooth. Continue until all is blended smooth. Adjust the seasoning if needed with salt and pepper. You might have to add a bit of water (or half and half for a creamier texture) if it is too thick. keep warm and set aside.
Strain off 2 cups of the beans with a 1/4 cup of the cooking liquid and place it back in a pot. Bring to a boil, and the peas. Cook for 1 -2 minutes. Season with salt and pepper. Add the onions, toss, and turn off the heat. Add a few spoonfuls to a bowl and add a few ladles of the eggplant parmesan sauce around the beans. Drizzle with olive or basil oil, and garnish with more onions and basil. Serve and enjoy!