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.


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