Runner beans with tomato, garlic and chilli

Runner beans with tomato, garlic and chilli

  • serves 4 as a side dish
  • A little effort

Runner beans can be cooked briefly so they still have a little bite or slowly stewed in a sauce until really tender. This recipe cooks them slowly with tomatoes, chilli and cloves.



  • runner beans 300g
  • olive oil 3 tbsp
  • garlic 2 cloves, finely sliced
  • chilli flakes a large pinch
  • cloves 2
  • plum tomatoes 2 × 400g tins, drained of juice
  • basil a small bunch, leaves torn


  • Step 1

    Run a potato peeler down either side of the beans to remove any stringy bits. Cut on the diagonal into 2cm pieces. Heat the olive oil in a large wide frying pan and add the garlic. Cook for 2 minutes then add the beans, chilli and cloves.

  • Step 2

    Cook for 2 minutes then tip in the drained tomatoes. Cover and cook for 20-30 minutes until the beans are tender and the sauce is thick and rich. Stir through the basil just before serving.