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Olive oil braised runner beans with tomatoesWe 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.)

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Yum yum yum yum! Throw this together after work and you won’t be disappointed. Try and get salad potatoes – we could only find floury new potatoes in the village and they sort of went to mush. A great way to use up pesto.

Warm potato and tuna salad with pesto dressing – to serve 4

  • 650g new potatoes, halved lengthways (try and get waxy/salad potatoes)
  • 2 tbsp pesto (fresh is best – see recipe below)
  • 4 tbsp olive oil
  • 8 cherry tomatoes
  • 175g can tuna (we like to use the tuna in oil that comes in jars)
  • 200g runner beans, sliced finely on the diagonal (or you can use halved green beans)
  • couple of handfuls of spinach
Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes or until tender.

Meanwhile, mix the pesto and oil together. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes.

Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so it starts to wilt. Season well. Scatter the tomatoes and tuna over the top and drizzle over the pesto. Give it a final toss and you’re ready to go.

(Original recipe from BBC Good Food)

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