Runner beans with chipotle aioli

Yield: 1 Servings

Measure Ingredient
1½ cup Dried runner beans; (3 cupc cooked)
1 \N Recipe Chipotli Aioli
1 large Egg
1 tablespoon Red or white wine vinegar
3 \N 1-in.canned chipotle chiles with adobo sauce
1 large Clove garlic; minced
¼ teaspoon Salt
¼ teaspoon Sugar
1 cup Vegetable oil


Instructions for beans: Sort through, rinse, soak, and cook beans by your preferred method. Drain. To serve, spoon aioli into a small bowl. Place bowl on a platter and arrange the beans on platter so they surround the aioli, or simply place beans in a separate bowl. Place tooth- picks in bean bowl. Instructions for Aioli: In blender or food processor, blend egg, ninegar, chiles, garlic, salt, sugar and ¼ cup of the oil at medium speed 30 seconds. With machine running gradually add remaining ¾ cup of oil in a thin but steady stream. Taste the aioli. If more chile taste is needed, add some of the adobo sauce from the can of chiles. Runner Beans.As the Mae West of the bean world, runner beans are big, showy and gorgeous. There is a variety called "Painted Lady" that sports scarlet and white bicolored blossoms. The better known 'Scarlet Runner' is an all around beauty with red-orange flowers and lavender seeds veined with black. Other attractive beans include a chestnut brown, a glossy black, and a white bean with white blossoms.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 17, 1998

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