Garlic Runner Beans

• 300g runner beans
• 200 g butter beans (or cannellini)
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 4 medium tomatoes, peeled and chopped
• 15ml olive oil or sunflower oil
• 100ml white wine (optional - add an extra 100ml water, if not using the wine)
• 1 tablespoon balsamic vinegar
• 100ml vegetable stock (or water plus 1 stock cube)
• 1 level tablespoon cornflour
• 1 tablespoon fresh parsley and chives, chopped
• salt & pepper to taste

1. Gently heat the oil in a large pan and add the onion and garlic. Stir well. Saute, covered, for 5 minutes.

2. Add the tomatoes, chopped

3. Cook gently until the onions are soft.

4. Wash the runner beans and trim the ends. Then slice them into 2cm chunks.

5. Add the runner beans and butter beans (or cannellini), with the wine, balsamic vinegar and stock. Stir well. Simmer, uncovered, for 5 to 10 minutes, until the runner beans are soft.

6. If your sauce needs thickening, use the cornflour: mix it with 2 tablespoons cold water and then stir quickly into the runner bean mixture.

7. Add the herbs and taste before seasoning with salt and pepper (the stock cube may already have quite a lot of salt in).

• 500g runner beans
• 25g butter
• 1 tbsp olive oil
• 2 large shallots or 1 banana shallot (the long type shaped like a banana)
• 1 tsp golden caster sugar
• 1 tbsp white wine vinegar

1. Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.

2. Melt the butter with the oil in a medium sized frying pan over a low to medium heat. Tip in the shallots and fry them gently for about 8 minutes, or until soft and very slightly coloured. Stir occasionally.

3. Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.

4. Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and then leave to bubble for 1 minute. Toss the beans and the buttery shallots together, either in the frying pan or saucepan, depending on size. Serve in a warmed dish.

• 500g of runner beans
• 1 large onion
• 1 large carrot
• 700ml of vegetable stock
• 2 tablespoons of butter
• salt and pepper to taste

1. Top and tail the beans and remove the stringy sides. Chop into slices with the onion and carrot.

2. Heat the butter in a pan and add all three vegetables. Cook until they begin to soften and the carrot is translucent but not browned.

3. Add the stock, cover and simmer for about 30 minutes or until the vegetables are soft.

4. Puree in a hand or wand blender and season to taste.

5. Serve nice fresh crusty bread.

• 300g of prepared runner beans
• 1 pepper de seeded and sliced, use red or yellow for colour contrast
• 1 finely chopped medium onion
• 2 peeled and crushed cloves of garlic
• 1 tablespoon of tomato puree
• 100ml of water
• 15ml of olive or sunflower oil
• 1/2 teaspoon of ground coriander seed
• 1/2 teaspoon of ground cumin
• 1/2 of a finely chopped fresh chilli or 1/4 teaspoon of ground chilli
• Pinch of turmeric
• Salt and pepper to taste

1. 300g of prepared runner beans

2. Heat the oil in a pan and add the onion and garlic. stir well cover and sauté for gently for 5 minutes.

3. Add the spices and the pepper stirring well and continue to cook gently for a minute.

4. Now add the sliced beans, tomato puree and water. Bring to the boil and simmer for 4-5 minutes or until the beans are as soft as you like them. Season with salt and pepper if needed and serve with rice or as a side dish with Indian food.

• 450g (1lb) of runner beans
• 2 medium peppers
• 1 clove of garlic
• 3 tablespoons (60ml) of oil
• 2 tablespoons (40ml) of tamari sauce (shoyu sauce)

1.  Top and tail the beans, remove stringy sides and slice diagonally.

2. Remove the seeds from the peppers and slice to about the same size as the beans.

3. Finely chop the garlic and add to a large frying pan or wok with the oil. Turn to a high heat and when the garlic sizzles add the beans and peppers stirring for about 2 minutes.

4. Add the sauce and stir quickly for up to 1 more minute and serve immediately

• 1 kg (2.25lb) of runner beans
• 1 medium chopped onion
• 2 tablespoons of chopped parsley
• 1 chopped stalk of celery
• 6 tablespoons of olive oil
• 480g (1 lb) of peeled and chopped plum tomatoes
• salt and pepper

1. Top and tail the beans, remove stringy sides and slice diagonally.

2. Fry the onion, parsley and celery in the oil over a low heat for about 3 minutes until translucent.

3. Add the runner beans and saute over a medium heat for about 2 minutes.

4. Add the tomatoes cover and simmer for about 20 minutes. The cooking juice needs to evaporate then season to taste and serve.

5. I like this with either crusty bread or creamy mashed potato. It can be served as a vegetarian dish or as an accompaniment to pork or lamb chops.