Tomato and Runner Beans

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
  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.
  3. Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
  4. Stir the beans into the sauce until they are all covered