It’s been a bumper year for our French beans and even now they’re not showing any signs of stopping . Yesterday I was browsing though this forum and spotted a recipe* posted by Debbie from Norfolk Coastal Holidays
It hasn’t been such a great year for tomatoes but I managed to gather the last of the few we had left, enough for one batch so I decided to give it a try – it’s delicious!
- 400g runner beans, topped, tailed + stringed
- 3 tbsp olive oil
- 1 onion, finely sliced
- 6 large tomatoes or 1x 400g tin tomatoes
- 1 tsp sugar
- 1 bay leaf
- 2 cloves garlic, peeled + crushed or finely chopped
- 3 sprigs thyme
- 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 min, until the cut skin starts to peel back.
- Remove from the water, peel and roughly chop. Slice the runner beans diagonally into long strips about 1cm wide. Heat the oil in a heavy saucepan.
- Add the onions and sweat until translucent and beginning to soften. Add the beans, tomatoes, garlic, sugar and herbs. Cover and simmer for 30-40 mins 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. Serve warm or at room temperature.
My tuppence worth…
It’s also been a good year for the Red Hot Chilli Peppers ( the non musical variety) and I added some in to give it an extra kick.
We are also lucky enough to have a supply of delicious peppery olive oil from Amar’s family’s olive groves – if you haven’t got your own supply of liquid gold use the best quality you can find.It really does make all the difference.
* the recipe is fromRiverford Organic Farms