Name: Runner beans with tomato and black onion seeds
Total time: 40 min
Yield: Serves 6
Ingredients: 450g runner beans; olive oil; 1 red onion, finely sliced; 2 cloves garlic, sliced; 2 tsp ground turmeric; 1 tbsp nigella (black onion) seeds; 2 sprigs oregano; 2 x 400g tins cherry tomatoes

450g runner beans
olive oil
1 red onion
finely sliced
2 cloves garlic
sliced
2 tsp ground turmeric
1 tbsp nigella (black onion) seeds
2 sprigs oregano
2 x 400g tins cherry tomatoes

Method

step 1
Snap the ends off the beans and pull any strings on the outside edges off. Slice the beans diagonally.
step 2
Heat a splash of oil in a deep frying pan, add the onion and garlic and cook over a low heat until tender but not browned. Add the spices and stir. Add the oregano and tomatoes and bring to the boil. Add the beans, cover and reduce the heat to a simmer. Cook for 30 minutes or until the beans are tender – they won’t be bright green but will taste great. Season well.