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Garlic Runner Beans

Name: Garlic Runner Beans
Total time: 10 min
Yield: 4
Cuisine: French
Ingredients: 300g runner beans; 200g butter beans, either rinsed from a can or defrosted from previously cooked, frozen beans OR; 200g cannellini beans; 1 medium onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 4 medium tomatoes, peeled and chopped; 15ml olive oil OR; 100ml white wine (optional - add an extra 100ml water, if not using the wine); 1 tablespoon balsamic vinegar; 100ml vegetable stock (or water plus 1 stock cube); 1 level tablespoon cornflour; 1 tablespoon mix of fresh parsley AND; fresh chives; salt to taste; pepper to taste; 15ml sunflower oil

This is a lovely way to serve runner beans, particularly if you're getting bored with just steaming or boiling them.

Posted by: kim
On: 19/08/2010

Cuisine

French

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Side dishes

You will need

Ingredient	Add
300g runner beans	Awaiting stock	More products
200g butter beans, either rinsed from a can or defrosted from previously cooked, frozen beans OR		More products
200g cannellini beans		More products
1 medium onion, peeled and chopped		More products
2 garlic cloves, peeled and crushed		More products
4 medium tomatoes, peeled and chopped	Awaiting stock	More products
15ml olive oil OR		More products
100ml white wine (optional - add an extra 100ml water, if not using the wine)	Awaiting stock	More products
1 tablespoon balsamic vinegar		More products
100ml vegetable stock (or water plus 1 stock cube)	Awaiting stock	More products
1 level tablespoon cornflour		More products
1 tablespoon mix of fresh parsley AND	Awaiting stock	More products
fresh chives	Awaiting stock	More products
salt to taste		More products
pepper to taste		More products
15ml sunflower oil	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Gently heat the oil in a large pan and add the onion and garlic.
Stir well. Saute covered for 5 minutes.
Add the tomatoes, chopped.
Cook gently until the onions are soft.
Wash the runner beans and trim the ends. Then slice them into 2cm chunks.
Add the runner beans and butter beans (or cannellini), with the wine, balsamic vinegar and stock.
If your sauce needs thickening, use the cornflour: mix it with 2 tablespoons cold water and then stir quickly into the runner bean mixture.
Add the herbs and taste before seasoning with salt and pepper (the stock cube may already have quite a lot of salt in).