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Runner Beans Recipe #1

Garlic & Tomato Runner Beans

The garlic and butter beans add a creamy flavour to the runner beans.

This is a lovely way to serve runner beans, particularly if you're getting bored with just steaming or boiling them.

You can serve this as a side dish. But the extra protein from the pulses means it can become a meal on its own.

Please note: I forgot to use the butterbeans when I took this picture!

Ingredients

Serves 4 as a side dish

300g runner beans
200 g butter beans (or cannellini), either rinsed from a can or defrosted from previously cooked, frozen beans
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
4 medium tomatoes, peeled and chopped
15ml olive oil or sunflower oil
100ml white wine (optional - add an extra 100ml water, if not using the wine)
1 tablespoon balsamic vinegar
100ml vegetable stock (or water plus 1 stock cube)
1 level tablespoon cornflour
1 tablespoon fresh parsley and chives, chopped
salt & pepper to taste

Method

Gently heat the oil in a large pan and add the onion and garlic. Stir well. Saute, covered, for 5 minutes..
Add the tomatoes, chopped
Cook gently until the onions are soft.
Wash the runner beans and trim the ends. Then slice them into 2cm chunks.
Add the runner beans and butter beans (or cannellini), with the wine, balsamic vinegar and stock. Stir well. Simmer, uncovered, for 5 to 10 minutes, until the runner beans are soft.
If your sauce needs thickening, use the cornflour: mix it with 2 tablespoons cold water and then stir quickly into the runner bean mixture.
Add the herbs and taste before seasoning with salt and pepper (the stock cube may already have quite a lot of salt in).

Serve as a side dish with dishes like lentil bake or serve on its own as a light meal.

Time From Cupboard-To-Table

20 minutes

Notes & Variations For Garlic Runner Beans

For a spicier version, try adding 1/2 teaspoon dried chilli flakes at the saute stage.

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