Summer runner bean stew

• olive oil↗50ml ml
• onion↗1 large

  thinly sliced

• runner beans↗280g g
• garlic cloves↗4

  thinly sliced

• anchovies↗4

  plus a drizzle of oil from the can (optional)

• chilli flakes↗2 pinches of

  (optional)

• vine tomatoes↗400g large g

  chopped

• oregano sprigs↗4

  leaves picked, or 1 tsp dried oregano

• red wine vinegar↗1 tbsp
• caster sugar↗2 tsp
• cannellini or butter beans↗400g can g

  drained

• basil↗handful of

  leaves picked

• extra virgin olive oil↗2 tbsp

Step-by-step instructions

1. 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. 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 andpull away the fibrous strings, then slice on the diagonal.

3. 3

   Add the garlic, anchovies and chilli flakes, if using, to the onion. Cook for a few minutes, stirring often, untilthe anchovies have dissolved, and the garlic is cooked but not browned.

4. 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. 5

   Add the cannellini or butter beans to the pan, fill the can halfway with water and add this, too. Cook foranother 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.