Summer runner bean stew

Enjoy this summer stew with chunks of bread for dunking. It’s also perfect alongside lamb cutlets or white fish

Ingredients

• 50 ml olive oil
• 1 large onion , thinly sliced
• 280 g runner beans
• 4 garlic cloves , thinly sliced
• 4 anchovies , plus a drizzle of oil from the can (optional)
• 2 pinches of chilli flakes (optional)
• 400 g large vine tomatoes , chopped
• 4 oregano sprigs , leaves picked, or 1 tsp dried oregano
• 1 tbsp red wine vinegar
• 2 tsp caster sugar
• 400 g can cannellini or butter beans , drained
• handful of basil , leaves picked
• 2 tbsp extra virgin olive oil

Steps

1. Heat 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.
2. Meanwhile, 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.
3. Add 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.
4. Add 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.
5. Add 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.