Runner Beans and Tomatoes

From Carla who grows delicious runner beans in her garden in England.
Vegetable dish
1 lb 450g runner beans, topped, tailed and cut into 1 inch 2.5 cms lengths
1 onion, chopped
8ozs 225g tomatoes
2 Tblsp oil
1 tsp basil
1 tsp oregano
sprig of fresh basil to garnish
Drop tomatoes into boiling water, remove and skin.
Heat the oil and brown the onions. Add the tomatoes and herbs. Cook for 15 minutes until the tomatoes have cooked down.
Add the beans and cook until tender.
Serve with a sprig of basil to garnish.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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