If you are lucky enough to be able to grow your own vegetables, you may find that this is the time of year that you can end up with a glut, where everything comes at once. I have found that the worst offender for this is runner beans, which I love, but I struggle to find new and exciting uses for them (last year I made loads of Runner Bean Pickle, which we are still working our way through!) this is my variation on a nice simple side dish which uses loads of runner beans and makes a nice warming main course if served with crusty bread or couscous.
4 tbs olive oil
1 bay leaf
1 large onion, finely diced
4 cloves of garlic, finely sliced
Approx. 600g runner beans, de-stringed and roughly chopped diagonally
300g fresh cherry or plum tomatoes, halved
500ml vegetable stock
2 tbs dried oregano
1 small handful fresh parsley, finely chopped
Salt and pepper to taste
1. Gently heat the oil in a large frying pan then add the bay leaf and onions and stir fry until the onions are almost translucent and soft.
2. Add the garlic, the beans and tomatoes and season well. Cook for 2 minutes then add the stock and oregano. Bring to the boil, then simmer uncovered for approximately 25 minutes until soft and thickened.
3. Add the chopped parsley and more salt and pepper. Serve warm with fresh bread or over lemon couscous.