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

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

Time From Cupboard-To-Table

Notes & Variations on Garlic Runner Beans

For a spicier version, try adding ½ teaspoon dried chilli flakes at the saute stage.

Veg Box Recipes Newsletter