Method
Toast nuts in a 170-degree preheated oven for 15 minutes. Set aside.
Place the tomatoes (cut in half), the peppers (cut in half and seeds removed), the whole chilli and the garlic on a baking tray. Coat with olive oil and a splash of red wine vinegar and season with salt and pepper.
Bake in the oven until peppers and tomatoes are completely cooked (around 40 minutes).
Allow all ingredients to cool. Then blitz nuts & bread in a food processor to a chunky consistency.
Add your roasted vegetables and blitz to your required consistency. Add paprika and 100 millitres of good quality olive oil. Add all the roasting juices from the pan. Season with salt to taste and set aside.
Bring a pan of water to the boil, once boiling turn down to a low – medium heat.
Top & tale runner beans, blanch in boiling salty water until tender.
Drain runner beans, and toss runner beans in olive oil. Plate up beans with the Romesco sauce, and a dollop of Crème Fraiche.