Both light and comforting, this dish of slow-cooked runner beans in a rich, spiced tomato sauce can make a delicious and healthy main (vegetarian without the optional pancetta).
Serve it with brown rice, or with couscous flavoured with lemon juice and zest, chopped black olives and finely chopped parsley and mint.
If you have a glut of runner beans to contend with, this freezes well.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 2 onions, sliced
- smoked pancetta or chorizo (optional for non vegetarian version)
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- ¼ tsp paprika
- 500g runner beans, topped, tailed and trimmed each side with a veg peeler, cut into 1cm slices on the diagonal
- 450g ripe tomatoes, diced
- juice of 1 lemon
- 6 tbsp veg stock
- salt and pepper
Method
- Heat the oil in a large pan and cook the onion with a pinch of salt on a very low heat for 10-12 minutes until soft.
- Add the garlic, cumin and paprika. Turn the heat up slightly and cook for another couple of minutes.
- Add the beans, tomatoes, lemon juice and stock. Season. Bring to the boil, cover and simmer gently for about 40-45 minutes, until the beans are very soft.