Home
Recipes
Summer runner bean stew

Summer runner bean stew in a large serving dish

Summer runner bean stew

Name: Summer runner bean stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Cassie Best

Save recipe

Serves 2 - 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.7 ratingsRate

loading...

Enjoy this summer stew with chunks of bread for dunking. It’s also perfect alongside lamb cutlets or white fish

Freezable

Gluten-free

Low calorie

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

BBQ peas with pistachio dukkah & preserved lemon & mint yogurt

A star rating of 0 out of 5.0 ratings

Aubergine & chickpea stew

A star rating of 3.9 out of 5.57 ratings

Broad bean, herb & ricotta fritters

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (4)

kcal291
fat18g
saturates3g
carbs21g
sugars10g
fibre8g

high
protein7g
salt0.5g

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.

Recipe from Good Food magazine, June 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now