280g essential runner beans, sliced into 5cm pieces
2 tbsp extra virgin olive oil, plus extra to drizzle
4 garlic cloves, thinly sliced
2 x 400g cans essential plum tomatoes
handful basil, roughly chopped
2 slices sourdough
1. Blanch the beans in boiling water for 4-5 minutes; drain and set aside. Heat the oil in a wide pan, add the garlic and cook gently for 5-6 minutes until soft. Add the beans with a pinch of salt; cook for 4-5 minutes. Drain the tomatoes in a sieve; add to the pan. Reduce the heat to low, cover and cook for 30 minutes, stirring once or twice to break up the tomatoes.
2. Uncover and cook for another 5-10 minutes until slightly thickened. Stir in most of the basil. Toast the bread, put onto plates and top with the beans, plus a little extra olive oil and the reserved basil.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
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