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1. 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.
2. 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

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• Ruth Joseph author

  03 August 2008

  Ruth Joseph author commented on this recipe

  I've never used cloves but I have made a similar recipe adding a good tablespoon of garam masala and this is really pleasant will try this one - looks tempting

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• Astrid

  28 August 2009

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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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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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