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: 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

40 minutes
serves 6
Easy

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

June 22, 2016 at 8:53 am

*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.