Tomato and Runner Beans Salad

by Jamie Oliver


250g runner beans, sliced diagonally into 1cm pieces
1 clove garlic, finely chopped
A few good lugs extra virgin olive oil
1/2 can chopped tomatoes
Salt and freshly ground black pepper


Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender. Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil. Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste. Stir the beans into the sauce until they are all covered.

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— Tolhurst Organic Customer

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