Olive Magazine
Runner beans with tomato

Runner beans with tomato and black onion seeds

Published: June 22, 2016 at 8:53 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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
Nutrition:
HighlightNutrientUnit
low inkcal68
fat1.5g
saturates0.2g
carbs8.6g
sugars7.8g
fibre3.6g
protein3.3g
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*This recipe is gluten-free according to industry standards

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

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.

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