Tomato and Runner Beans

• 1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces
• 2 cloves garlic, finely chopped
• A few good lugs (ounces) extra virgin olive oil
• 1 (28 pound) can chopped tomatoes
• Salt and freshly ground black pepper

1. Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
2. Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil.
3. Add the tomatoes and bring to the boil.
4. Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce.
5. Season, to taste.
6. Stir the beans into the sauce until they are all covered

runner beans, garlic, extra virgin olive oil, tomatoes, salt

Taken from www.foodnetwork.com/recipes/jamie-oliver/tomato-and-runner-beans-recipe.html (may not work)