Runner Beans Italian Style
6 tomatoes
450 g (1 lb) young runner beans
5 tbsp olive oil
1 tsp tomato puree
1 clove garlic, chopped
salt, pepper, sugar
1 tbsp chopped fresh basil
1. Skin, deseed and chop the tomatoes. Top and tail the runner beans and slice into 1 cm (1/2 inch) pieces.
2. Heat the oil in a large saucepan or frying pan and add the runner beans.
3. Stir in the tomato puree and tomatoes, followed by the garlic, basil, salt, pepper and a pinch of sugar.
4. Cook, uncovered, for about 30 minutes over a gentle heat, stirring occasionally. Serve scattered with a few torn basil leaves.
