Summer runner bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
Ingredients
- 50ml olive oil
- 1 large onion, thinly sliced
- 280g runner beans
- 4 garlic cloves, thinly sliced
- 4 anchovies, plus a drizzle of oil from the can (optional)
- 2 pinches of chilli flakes (optional)
- 400g large vine tomatoes, chopped
- 4 oregano sprigs, leaves picked, or 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 2 tsp caster sugar
- 400g can cannellini or butter beans, drained
- handful of basil, leaves picked
- 2 tbsp extra virgin olive oil
Method
- STEP 1
Heat the oil in a large pan over a low-medium heat. Add the onion with a pinch of salt and cook slowly until caramelised, about 15 mins.
- STEP 2
Meanwhile, prep the runner beans. If the runner beans are young and small, simply slice on the diagonal.
If they are older, they will have a tough string running along each side. To remove, trim the stalk end and
pull away the fibrous strings, then slice on the diagonal. - STEP 3
Add the garlic, anchovies and chilli flakes, if using, to the onion. Cook for a few minutes, stirring often, until
the anchovies have dissolved, and the garlic is cooked but not browned. - STEP 4
Add the runner beans, tomatoes, oregano, vinegar, sugar and a good pinch of salt. Cover and cook for 15 mins over a low heat, stirring often, until the tomatoes have broken down and the beans are soft.
- STEP 5
Add the cannellini or butter beans to the pan, fill the can halfway with water and add this, too. Cook for
another 10 mins uncovered, until the liquid has reduced a little. Check the seasoning and stir in the basil leaves. Serve with a generous drizzle of extra virgin olive oil and an extra pinch of chilli flakes, if you like.
