| Instructions |
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Steam the bean in a foil-covered colander over a pot of boiling water, or blanch in salted boiling water until tender. |
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While they are cooking, make a quick tomato sauce: fry the garlic in some olive oil, |
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add the tomatoes and bring to the boil, then season and simmer for about 15 minutes until you have a thich sauce. Season to taste. |
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When the beans are cooked, stir them into the sauce. |
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Source : Jamie Oliver "Happy Days with the Naked Chef" |
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Recipe
- 680g/1 1/2lb runner beans, sliced diagonally into 5cm/2inch pieces
- 2 cloves of garlic, finely chopped
- a few good lugs of extra virgin olive oil
- 1 x 400g/14oz tin of chopped tomatoes
- salt and freshly ground pepper
SERVES : 6
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