This is a recipe from Ottelenghi, adapted slightly.  It is an excellent way to use a glut of runner beans and tomatoes from the garden.

Lovely as a side dish or as a main dish served with grains.

Freezes well.

Print Recipe

Slow cooked runner beans & tomatoes

Course

Sides

Prep Time

15 mins

Cook Time

60 mins

Servings

Ingredients

• 1 tbsp olive oil
• 2 onions finely chopped
• 3 garlic cloves
• 2 tsp cumin seeds or cumin podwer
• 1 1/2 tsp paprika
• 1 tsp chilli powder
• 1/2 tsp ground nutmeg
• 1 tbsp tomato paste
• 500 g sliced runner beans
• 400 g diced tomatoes fresh or tinned
• 500 ml vegetable stock
• 4 tbsp parsley or coriander roughly chopped

Course Sides Prep Time 15 mins Cook Time 60 mins Servings Ingredients 1 tbsp olive oil 2 onions finely chopped 3 garlic cloves 2 tsp cumin seeds or cumin podwer 1 1/2 tsp paprika 1 tsp chilli powder 1/2 tsp ground nutmeg 1 tbsp tomato paste 500 g sliced runner beans 400 g diced tomatoes fresh or tinned 500 ml vegetable stock 4 tbsp parsley or coriander roughly chopped

Instructions

1. Put the oil in a large pan and saute the onion for about 8 minutes, keep stirring.
2. Add the garlic and spices and cook for another minute.
3. Add the tomato paste, cook for a minute and then add the beans, tomatoes, stock and a generous pinch of salt and pepper.
4. Reduce the heat, cover the pan and simmer for 30 minutes.
5. Then take the lid off and simmer for 30 more minutes.
6. Remove from the heat and stir in the herbs before serving.

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