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Runner beans

Traditional Runner Beans

Ingredients:

Runner beans (estimate 100g prepared per person)

Method: Top and tail the beans and remove stringy sides. Slice diagonally and boil in lightly salted water for 4-10 minutes, depending on the size of bean, the time of season, and how you like them! Drain, season and serve them as they are, or with a knob of butter, or garlic butter, alternatively a drizzle of tahini.

Runner Beans in tomato sauce

Ingredients : 200g runner beans, topped, tailed and chopped into 1 inch pieces: a tin of tomatoes, an onion, chopped; knob of butter: clove of garlic, crushed: mushrooms; small handful chopped basil: salt & freshly ground pepper.

Method:

Melt the butter in a large pan and cook the onion and garlic until just soft. Add the mushrooms and cook for a couple of minutes. Add the tomatoes, and season well. Simmer gently for 10-15 minutes. Stir in the beans and cook for a further 10 minutes or so. Finally, sir in the basil before serving.

Very easy – a great side dish for two!