*This recipe is gluten-free according to industry standards
Ingredients
- runner beans 450g
- olive oil
- red onion 1, finely sliced
- garlic 2 cloves, sliced
- ground turmeric 2 tsp
- nigella (black onion) seeds 1 tbsp
- oregano 2 sprigs
- cherry tomatoes 2 x 400g tins
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.
Nutritional Information
- Kcals 68
- Fat 1.5g
- Saturates 0.2g
- Carbs 8.6g
- Sugars 7.8g
- Fibre 3.6g
- Protein 3.3g
