Dry cooked bean and beef skewers

This cloudy, wet and not too hot weather is perfect for beans, runner bean, climbing bean and mangetout all have very steady harvests. 

For runner bean, I like the dry cooked method to get them soft and the flavour out. Traditionally done in a wok to stir-fry at medium heat, I use oven to achieve the result without slaving over the hot stove. 

Season climbing beans and carrot with minced garlic, salt, pepper, may be curry powder and olive oil. Spread on baking tray and bake at 180˚C until soft, around 25 minutes.

Easy to pack in a food box to bring to bbq area for a beef skewers dinner. 

A variation to the dish is to mix with tomato paste when out of the oven, another taste profile.