Runner bean & tomato stew

Runner beans become tender and savoury when simmered slowly with ripe tomatoes, onion and oregano. This simple one-pot stew makes good use of a summer bean glut and is substantial enough to serve with bread or potatoes.

Ingredients

• 500g, trimmed and sliced Runner beans
• 500g, chopped Tomatoes
• 1 medium, diced Onion
• 2 cloves, finely chopped Garlic
• 1 tbsp Olive oil
• 100ml, plus a splash if needed Water
• 1 tsp Dried oregano
• 1/2 tsp, or to taste Fine salt
• 1/4 tsp Black pepper

Method

1. Top and tail the runner beans, pull away any obvious strings and slice diagonally into pieces about 3 cm long. Dice the onion, finely chop the garlic and roughly chop the tomatoes.
2. Warm the olive oil in a lidded casserole over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent. Add the garlic and stir for 30 seconds without letting it brown.
3. Add the beans, tomatoes, water, oregano, salt and pepper. Stir, bring to a gentle simmer, then cover and reduce the heat to low.
4. Cook for 18–22 minutes, stirring once or twice, until the beans are fully tender and the tomatoes have collapsed into a spoonable sauce. If the pan looks dry before the beans soften, add water a splash at a time.
5. Taste and adjust the seasoning. If the sauce is thinner than you like, simmer uncovered for 2–3 minutes. Serve hot with bread, grains or boiled potatoes.

Allotment tip
Slice older beans thinly across the pod and allow a few extra minutes of simmering; remove any tough strings first.

Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.