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Runner beans in fresh garlicky tomato sauce recipe

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.
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Ingredients

Imperial | Metric | USA

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  • 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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