This is a riff on a mezze or tapa dish that I’ve had in Greek, Spanish & Lebanese restaurants, which I first tried due to our extreme glut of runner beans, & have since made again & again.
It makes a lovely side dish for a lazy late summer lunch. It tastes pretty delish at room temperature, so its perfect as part of a larger spread.
For some bizarre reason I haven’t managed to take any pictures of this dish, so- I’ve just given you a holding picture of our beans looking lovely on the vine instead until I can cook them again.
This makes a generous side dish for 4-6 people
- 750g of runner beans, trimmed & cut into 2cm pieces
- 250g or so cherry tomatoes, halved
- 1 garlic clove, minced
- 1 Tbs olive oil
- 1 tsp each thyme & oregano
- 1tsp mild chilli powder (not essential, but I like it)
- a splosh of white wine (or a little water if you don’t have any open)
- pinch salt & pepper
- In a medium sized saucepan, saute the garlic olive oil until soft
- Add the cherry tomatoes & cook for a few minutes over medium heat until they start releasing their juices,
- Add in the runner beans, & herbs, chilli powder plus the wine or water.
- Cook with the saucepan lid on for around 20mins.
- Check to see the beans are cooked, you want these to be quite soft.
- Cook for another 5 mins or so to reduce the now tomatoey sauce down.
- Taste for seasoning & add in salt & pepper to taste.
- Serve immediately, or – even better, allow to sit for at least an hour or overnight & let all the flavours meld in together.