Runner beans in fresh garlicky tomato sauce recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 12 minutes |
| Total time | 22 minutes |
| Meal type | Appetizer, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Description | The runner beans are also popular in Italy during the summer. |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 7oz runner beans (young, small beans taste better and have not become chewy )
- 4 tablespoons extra virgin olive oil
- 1 clove garlic (peeled and finely sliced)
- 3.5oz tomatoes (Ripe fresh tomatoes, cut into quarters. I used cherry tomatoes)
- 1 tablespoon water
- sea salt
- 1 pinch sugar (if the tomatoes are too acid)
- handful basil leaves (roughly torn)
- handful chives (roughly chopped)
Directions
Step 1
Bring a sauce pan of slightly salted water to the boil.
Step 2
Wash the runner beans and remove the tips (top and tail).
Slice long beans in half and then diagonally if wide.
Step 3
Add the runner beans to the boiling salted water.
Cook the vegetables for 5 – 6 minutes or until al dente (firm to the bite).
Drain the water out of the pan and set the vegetables aside.
Step 4
Heat the oil in a large saucepan and add the garlic.
Fry for 3 minutes over a low-medium heat until the garlic is golden brown.
Step 5
Add the tomatoes, water, salt and sugar (if used) to the garlicky oil.
Cook the sauce, stirring occasionally, for 3 minutes or until the tomatoes start to soften.
Step 6
Add the cooked runner beans and herbs to the tomato sauce and mix well.
Step 7
Serve these runner beans warm or cold.
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