• 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


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