Runner Beans in Neopolita Sauce
Serves 4
450g Runner Beans
1 small onion, crushed
1 garlic clove, crushed
1 tbsp olive oil
225g tin chopped tomatoes
1 tbsp chopped parsley
salt and pepper
8 black olives, stoned
chopped parsley to garnish
Top and tail the beans, string them using a swivel peeler or sharp knife. Cut into even lengths. Cook in boiling, salted water for 8-10 minutes until just tender. Drain. Cook onion and garlic in oil until tender. Add tomatoes, parsley and seasoning. Cover and simmer for 5 minutes. Add olives and then beans. Heat gently and serve with extra chopped parsley.
Prepare ahead:
Make the tomato sauce ahead and store in fridge ready to add to your choice of vegetable. It will keep for several days. |
