Vegetarian mains
Runner bean ratatouille
This very easy to follow vegetarian recipe is a great way of using up a glut of runner beans. Eat for a healthy midweek meal with rice or bulgur, or alongside pork chops. Any leftovers freeze well.
Ingredients
- 400g runner beans, topped, tailed and stringed
- 3 tbsp olive oil
- 1 onion, finely sliced
- 6 large tomatoes or 1x 400g tin tomatoes
- 1 tsp sugar
- 1 bay leaf
- 2 garlic cloves, crushed or finely chopped
- 3 sprigs thyme
Method
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Step 1
If using fresh tomatoes, peel them by cutting a cross in the skin at one end and plunging into a pan of boiling water for 1 minute, until the cut skin starts to peel back. Remove from the water, peel and roughly chop.
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Step 2
Slice the runner beans diagonally into long strips about 1cm wide.
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Step 3
Heat the oil in a heavy saucepan. Add the onions and sweat until translucent and beginning to soften.
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Step 4
Add the beans, tomatoes, garlic, sugar and herbs.
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Step 5
Cover and simmer for 30-40 minutes until the beans are soft and the sauce is thick - if it is still thin, remove the pan lid and bubble until it reaches the right consistency.
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Step 6
Serve warm or at room temperature.
