Ingredients
- 400g runner beans, topped, tailed & stringed
- 3 tbsp olive oil
- 1 onion, finely sliced
- 6 large tomatoes or 1x 400g tin tomatoes
- 1 tsp sugar
- 1 bay leaf
- 2 garlic cloves, crushed or finely chopped
- 3 sprigs thyme
Method
- If using fresh tomatoes, peel them by cutting a cross in the skin at one end and plunging into a pan of boiling water for 1 minute, until the cut skin starts to peel back. Remove from the water, peel and roughly chop.
- Slice the runner beans diagonally into long strips about 1cm wide.
- Heat the oil in a heavy saucepan. Add the onions and sweat until translucent and beginning to soften.
- Add the beans, tomatoes, garlic, sugar and herbs.
- Cover and simmer for 30-40 minutes until the beans are soft and the sauce is thick – if it is still thin, remove the pan lid and bubble until it reaches the right consistency.
- Serve warm or at room temperature.
Serves 4 – taken from riverford.co.uk
Crafts and Life 
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