Tomato and Runner Beans

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

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

  • 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.

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

  • Stir the beans into the sauce until they are all covered


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