We loved these slow-cooked runner beans by Anna Jones in the Guardian. A delicious late summer side or lunch dish. Anna serves with feta, crusty bread and salad. We served as a side with roast chicken which was also great.
Olive-oil Braised Runner Beans with Tomatoes – serves 4
- 150ml extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 200g ripe tomatoes, roughly chopped
- 400g runner beans, destringed and sliced at an angle into 2 cm lengths
- 2 tsp dried oregano
- juice of 1 lemon
Heat the oil in a deep, heavy-based pan over a medium heat, add the onion and cook for about 5 minutes, until softened but not browned. Add the garlic and cook for another minute, then add the tomatoes, green beans, oregano and a good pinch of salt. The beans must be covered so if they are not add a little water.
Turn the heat to low and cook the beans for 45-60 minutes. Check occasionally to make sure they’re not dry and add more water as needed.
The beans are ready when soft and with no squeak, but not falling apart. Squeeze in the juice of half the lemon and season with black pepper. Taste and adjust the salt, pepper and lemon to taste.
Serve at room temperature.
(Original recipe by Anna Jones in The Guardian, Friday 27th August 2018.)
Jono & Jules do food & wine 
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