Runner beans with tomato, garlic & chilli
A new way to make the most of one of the often overlooked summer crop - runner beans
Difficulty and servings
Serves 4 as a side dish
Preparation and cooking times
Ready in 40 minutes
Vegetarian
- Run a potato peeler down either side of the beans to remove any stringy bits. Cut on the diagonal into 2cm pieces. Heat the olive oil in a large wide frying pan and add the garlic. Cook for 2 minutes then add the beans, chilli and cloves.
- Cook for 2 minutes then tip in the drained tomatoes. Cover and cook for 20-30 minutes until the beans are tender and the sauce is thick and rich. Stir through the basil just before serving.
111 kcalories, protein 2.8g, carbohydrate 5.4g, fat 8.9 g, saturated fat 1.3g, fibre 1.6g, salt 0.09 g
Recipe from olive magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4560/
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Ingredients
- 300g runner beans
- 3 tbsp olive oil
- 2 garlic cloves , finely sliced
- a large pinch chilli flakes
- 2 cloves
- 2 x 400g tins plum tomato , drained of juice
- a small bunch basil , leaves torn
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So quick it will be ready in under 30 minutes - and it's low-fat too
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Difficulty and servings
Serves 4 as a side dish
Preparation and cooking times
Ready in 40 minutes
Vegetarian
Ingredients
- 300g runner beans
- 3 tbsp olive oil
- 2 garlic cloves , finely sliced
- a large pinch chilli flakes
- 2 cloves
- 2 x 400g tins plum tomato , drained of juice
- a small bunch basil , leaves torn
111 kcalories, protein 2.8g, carbohydrate 5.4g, fat 8.9 g, saturated fat 1.3g, fibre 1.6g, salt 0.09 g
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