10g small bunch basil, leaves torn
2 cloves garlic finely sliced
3 tbsp rapeseed oil
200g runner beans, stringed and cut into 2cm diaganols
Salt and pepper to taste
400g chopped tinned tomatoes
1) Heat the oil in a large frying pan, over a medium heat, add the garlic and fry for 2 minutes.
2) Add the beans and sauté for a couple of minutes more.
3) Add the tomatoes, bring to a simmer and cook covered, for 20 – 25 minutes until the beans are cooked and the sauce thickened.
4) Season to taste and stir through the basil.