Enjoy this summer stew with chunks of bread for dunking. It’s also perfect alongside lamb cutlets or white fish
Prep:10 mins
Serves 2 – 4
50ml olive oil1 large onion, thinly sliced280g runner beans4 garlic cloves, thinly sliced4 anchovies, plus a drizzle of oil from the can (optional)2 pinches of chilli flakes (optional)400g large vine tomatoes, chopped4 oregano sprigs, leaves picked, or 1 tsp dried oregano1 tbsp red wine vinegar2 tsp caster sugar400g can cannellini or butter beans, drainedhandful of basil, leaves picked2 tbsp extra virgin olive oil
STEP 1Heat the oil in a large pan over a low-medium heat. Add the onion with a pinch of salt and cook slowly until caramelised, about 15 mins.STEP 2Meanwhile, prep the runner beans. If the runner beans are young and small, simply slice on the diagonal.
If they are older, they will have a tough string running along each side. To remove, trim the stalk end and
pull away the fibrous strings, then slice on the diagonal.STEP 3Add the garlic, anchovies and chilli flakes, if using, to the onion. Cook for a few minutes, stirring often, until
the anchovies have dissolved, and the garlic is cooked but not browned.STEP 4Add the runner beans, tomatoes, oregano, vinegar, sugar and a good pinch of salt. Cover and cook for 15 mins over a low heat, stirring often, until the tomatoes have broken down and the beans are soft.STEP 5Add the cannellini or butter beans to the pan, fill the can halfway with water and add this, too. Cook for
another 10 mins uncovered, until the liquid has reduced a little. Check the seasoning and stir in the basil leaves. Serve with a generous drizzle of extra virgin olive oil and an extra pinch of chilli flakes, if you like.
