I often cook runner beans in Summer, and I look for young, crisp, tender beans which feel for firm and fresh pods. Only now runner beans pods are fresh, juicy and their sweet taste is just delicious. Garlic And Tomatoes Runner Beans it is a delicious dish that can be eaten alone, or as a garnish to steaks, meatballs or any other combination.
I love runner bean pods preserved by freezing, so I can enjoy its taste in Winter. Runner beans are easy to store, but how to preserve bean pods, I will tell you in another post. The advantage of this dish is that it cooks quickly, is ready in half an hour and you can keep it in the fridge and serve it later. Garlic gives great flavour, and without garlic this dish loses its charm.
Garlic And Tomatoes Runner Beans is a recipe that is for those who prefer light meals, an easy to prepare dish and low in calories. So, let’s get to work:
- Prep Time : 15 minutes
- Cook Time : 30 minutes
To prepare your runner beans you need to start by top and tailing them, that means cutting of the stalk and point at the bottom, then remove the strings on either edge. Only use raw young pods. Wash, break into pieces about 5 cm length and set aside.
Peel and chop the onion, then place in a saucepan in which I heated 2 tablespoons of vegetable oil. Sauté until onion becomes glassy, then add the peeled and diced tomatoes. Add the runner bean pods, water and season with salt and pepper. Simmer the runner beans for 20-25 minutes, then add chopped fresh parsley and crushed garlic and cook for another 1-2 minutes, then we are done.
Garlic And Tomatoes Runner Beans goes well served with a spoonful of sour cream and fresh bread.
If you want to keep it in the fridge, put sour cream only on your plate otherwise your food will be more perishable.If you are on a diet serve without sour cream. You will have fewer calories and this Garlic And Tomatoes Runner Beans are equally delicious.