Tomato and Runner Beans

2014-01-02
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Ingredients

  • 1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces
  • 2 cloves garlic, finely chopped
  • A few good lugs (ounces) extra virgin olive oil
  • 1 (28 pound) can chopped tomatoes
  • Salt and freshly ground black pepper

Method

Step 1

Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.

Step 2

Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.

Step 3

Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.

Step 4

Stir the beans into the sauce until they are all covered

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