Runner Beans With Tomato & Dill
Equipment
Ingredients
- 2 tablespoons olive or argan oil
- 1,5 onions roughly chopped
- 2 garlic cloves roughly chopped
- 500 g runner beans trimmed and cut into 3 or 4 pieces
- 2 teaspoons sugar
- juice of 1 lemon
- 2 x 400 g cans chopped tomatoes
- bunch of dill roughly chopped
- sea salt and black pepper
- small bunch of flat leaf parsley finely chopped, to garnish
Instructions
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic and cook for 3 minutes until they begin to soften.
- Add the runner beans and stir to coat well, then stir in the sugar, lemon juice, tomatoes and dill.
- Cover and cook gently for about 40 minutes until the beans are tender and the tomato sauce is fairly thick.
- Season to taste with salt and pepper, then garnish with the parsley.
- Serve with chunks of fresh crusty bread and bowl of thick, creamy yogurt, if liked.
For green beans with mint,
- follow the recipe as for Runner beans with tomato & dill, replacing the runner beans with 500 g trimmed green beans and replacing the dill with a bunch of roughly chopped mint.
- Serve with chunks of fresh crusty bread and a bowl of thick, creamy yogurt.