Tomato and Runner Beans (Jamie Oliver) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces |
2 cloves garlic, finely chopped |
a few good lugs (ounces) extra virgin olive oil |
1 (28 pound) can chopped tomatoes |
salt and freshly ground black pepper |
Directions:
1. Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
2. Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
3. Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
4. Stir the beans into the sauce until they are all covered
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