Roasted Runner Beans with Cob Nuts

by Edward Daniel
Caption of Roasted Runner Beans with Cob Nuts

Runner Beans with Cob Nuts makes an elegant side accompaniment to a meal. I love the subtle taste of the cob nuts which juxtapose with the stronger ginger and malt barley. Cob nuts are a type of hazelnut so use any general hazelnut if unavailable.

Caption of Roasted Runner Beans with Cob Nuts
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g runner beans
  • 50ml malt barley
  • 100ml filtered water
  • 1/2-inch ginger
  • 50g cob nuts de-shelled (about 100g cob nuts shelled)
  • zest of lime


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Blitz together the malt barley, filtered water and ginger. Set to one side.
  3. Place the cob nuts in a chopper. Chop roughly.
  4. Place the runner beans in a baking tray and baste over the sauce.
  5. Bake in the oven for 10 minutes.
  6. Garnish with lime zest.
  7. Serve warm.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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