Hot Chilli Runners Recipe


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Fresh green chilies1
 Runner beans1 Pound (Young Ones)
 Tomato puree3 Tablespoon
 Ground cinnamon1⁄4 Teaspoon
 Sea salt To Taste
 Freshly ground black pepper To Taste
 Cornflour2 Teaspoon
 Parsley1 Tablespoon, freshly chopped

Nutrition Facts

Serving size

Calories 37 Calories from Fat 6

% Daily Value*

Total Fat 0.64 g0.98%

Saturated Fat 0.01 g0.06%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 82.6 mg3.4%

Total Carbohydrates 7 g2.2%

Dietary Fiber 2.8 g11%

Sugars 0.7 g

Protein 2 g3.6%

Vitamin A 8.1% Vitamin C 20.5%

Calcium 1.2% Iron 3.2%

*Based on a 2000 Calorie diet


1) From the beans, first remove the top and tail portion and then slice diagonally.

2) In a small basin, add the chilli with enough cold water to cover.
3) On high power, cook for 2 minutes or until the water starts boiling.
4) Reduce the setting to Defrost/Low and then cook for another 5 minutes.
5) Gently lift the chilli out and put on a board.
6) With knife and fork, gently remove the seeds and then slice very thin.
7) In a large casserole, combine the sliced beans, tomato puree, cinnamon and sliced chilli along with 1/2 pint of water.
8) Add salt and pepper to taste.
9) On high power, cook covered for 15 to 17 minutes or until the beans become tender, stirring in between.
10) In a bowl, combine the cornflour and 2 to 3 tablespoons of cold water and blend well.
11) To the beans mixture, add this.
12) On high power, cook uncovered for 5 minutes, until the sauce thickens. By now, the beans would be coated with the sauce.

13) Serve the Hot Chilli Runners garnished with parsley.