Runner beans in fresh garlicky tomato sauce recipe
|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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 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)
Bring a sauce pan of slightly salted water to the boil.
Wash the runner beans and remove the tips (top and tail).
Slice long beans in half and then diagonally if wide.
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.
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.
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.
Add the cooked runner beans and herbs to the tomato sauce and mix well.
Serve these runner beans warm or cold.
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