12 September 2021

Soy-Glazed Runner Beans with Cashews

Soy glazed runner beans with cashews - slightly charred and tossed in a sweet and salty soy sauce glaze, with garlic and ginger. Incredibly delicious and a fantastic way to use the last of the season's runner beans - serve up as a side dish or with some fluffy rice.

There's just something so incredible and humbling about homegrown produce, not only is it even fresher and full of flavour, but it just seems so much more rewarding to cook with and enjoy a meal that you or a loved one have spent the time growing the ingredients for. 

Whilst these runner beans were from my parent's garden, I did get the chance to grow a few things myself this year in some containers and I learned so much about what does and doesn't work in small spaces. My tomatoes, green beans, rainbow chard and salad leaves were pretty successful; my kale was completely eaten by slugs and my peppers and cucumbers never quite made it - a combo of planting too much in the containers and the erratic hot-cold-raining English summer weather we had this year. But regardless of the yield, I learned a lot for next year, had fun in the process, and enjoyed the produce I did get to eat!

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Soy-Glazed Runner Beans with Cashews | Serves: 4 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Saucepan
  • Colander
  • Small bowl
  • Cast iron /saut√© pan 
  • Measuring cups & spoons


  • 600g runner beans
  • 2 cloves garlic
  • 1-inch piece ginger
  • 1 medium red chili
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp cornflour
  • 1/2 cup water
  • 1 tbsp sesame oil
  • 1/2 cup cashews


  1. Bring a pan of salted water to the boil. Meanwhile, remove the ends of the runner beans and chop at an angle into 3-4cm pieces. Boil for 5 minutes and then drain.
  2. Crush the garlic, peel and finely chop the ginger and finely chop the chili. Add to a small bowl with the soy sauce, maple syrup, cornflour and water. Mix together and place to one side.
  3. Heat the saut√© pan on a medium-high heat and add the sesame oil. Add the beans and cashews and saute until the beans are slightly charred and blistered and the cashews toasted. Then turn the heat down to low, add the glaze and stir for a couple of minutes, until the glaze has reduced and is coating the veg.
  4. Serve up as a side dish or with some fluffy rice and enjoy!
Cassidy xx