Runner beans with tomato and black onion seeds

Name: Runner beans with tomato and black onion seeds
Total time: 40 min
Yield: Serves 6
Ingredients: 450g runner beans; olive oil; 1 red onion finely sliced; 2 cloves garlic sliced; 2 tsp ground turmeric; 1 tbsp nigella (black onion) seeds; 2 sprigs oregano; 2 x 400g tins cherry tomatoes

Janine Ratcliffe

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Serves 6

Easy

Total time: 40 mins

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This recipe for runner beans with tomato and black onion seeds is vegan, low-cal and gluten free making it an easy, please-everyone side dish

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Try this recipe for runner beans with tomato and black onion seeds, then check out our runner bean chutney and more runner bean recipes.

Ingredients

Nutrition

450g runner beans
olive oil
1 red onion

finely sliced
2 cloves garlic

sliced
2 tsp ground turmeric
1 tbsp nigella (black onion) seeds
2 sprigs oregano
2 x 400g tins cherry tomatoes

Nutrition: per serving

kcal68

low
fat1.5g
saturates0.2g
carbs8.6g
sugars7.8g
fibre3.6g
protein3.3g

Method

step 1

Snap the ends off the beans and pull any strings on the outside edges off. Slice the beans diagonally.
step 2

Heat a splash of oil in a deep frying pan, add the onion and garlic and cook over a low heat until tender but not browned. Add the spices and stir. Add the oregano and tomatoes and bring to the boil. Add the beans, cover and reduce the heat to a simmer. Cook for 30 minutes or until the beans are tender – they won’t be bright green but will taste great. Season well.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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