Runner beans with tomato, garlic and chilli
Serves 4 as a side dish
A little effort
Total time:
Runner beans can be cooked briefly so they still have a little bite or slowly stewed in a sauce until really tender. This recipe cooks them slowly with tomatoes, chilli and cloves.
Skip to ingredients
Showing items 1 to 3 of 6
- 300g runner beans
- 3 tbsp olive oil
- 2 cloves garlicfinely sliced
- a large pinch chilli flakes
- 2 cloves
- 2 × 400g tins plum tomatoesdrained of juice
- a small bunch basilleaves torn
Method
step 1
Run a potato peeler down either side of the beans to remove any stringy bits. Cut on the diagonal into 2cm pieces. Heat the olive oil in a large wide frying pan and add the garlic. Cook for 2 minutes then add the beans, chilli and cloves.
step 2
Cook for 2 minutes then tip in the drained tomatoes. Cover and cook for 20-30 minutes until the beans are tender and the sauce is thick and rich. Stir through the basil just before serving.
