Runner beans with tomato is an easy and very tasty side dish, delicious when eaten whether freshly cooked or cold. Runner beans – known in Italian as ‘taccole’ – are low-calories and really easy to digest.

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Ingredients that serve 4 people

  • 1 kg / 2.2 lb runner beans (taccole)
  • 4-5 tomatoes
  • 1 clove of garlic
  • 1 small chili pepper
  • Some extra virgin olive oil
  • fine salt to taste

Directions

Wash the runner beans and clean them by cutting off both stalks, put them in a large saucepan and blanch in salted water for about 5-8 minutes (from when it starts boiling).

Wash and chop tomatoes while runner beans are boiling.

Pour a larg quantity of extra virgin olive oil in a large frying pan and let the garlic clove and a small chili pepper brown over low heat.

Place chopped tomatoes in the frying pan, add salt to taste and cook for a few minutes so that it develops more flavour.

Drain the runner beans and pour them into the pan with garlic and tomato.

Stir gently to blend, lower the heat and cover with a lid.

Let it cook for 15 minutes, until fork-tender.

When fully cooked, place it on a a serving dish or serve direclty on the dinner plate.

Enjoy 🙂

Ciao da Cris e Marco del blog in giro in giro

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