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Summer Runner Bean Stew Recipe

4.9 from 92 reviews

A light and flavorful Summer Runner Bean Stew featuring fresh runner beans simmered with ripe tomatoes and aromatic garlic in olive oil, perfect for a healthy, comforting meal during warm months.

Ingredients

Scale

Vegetables

  • 500g fresh runner beans, trimmed and cut into 2-inch pieces
  • 4 medium tomatoes, chopped
  • 3 cloves garlic, minced

Other Ingredients

  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the Vegetables: Rinse the runner beans, trim the ends, and cut them into 2-inch pieces. Chop the tomatoes and mince the garlic cloves finely.
  2. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  3. Add Tomatoes and Beans: Stir in the chopped tomatoes and cook for about 5 minutes, allowing them to soften and release their juices.
  4. Simmer the Stew: Add the runner beans, season with salt and pepper, and pour in about 1 cup of water or as needed to cover the beans partially. Bring the mixture to a gentle simmer.
  5. Cook Until Tender: Cover the saucepan and let the stew simmer for 20-25 minutes, stirring occasionally, until the beans are tender and the flavors meld together.
  6. Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Serve warm with crusty bread or as a side dish to your favorite main course.

Notes

  • You can substitute fresh tomatoes with canned diced tomatoes if fresh are not available.
  • For extra flavor, add a pinch of smoked paprika or chili flakes when sautéing the garlic.
  • This stew is delicious served chilled as a summer salad or warm as a main dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: runner bean stew, summer vegetables, vegetarian stew, Mediterranean recipe, healthy bean dish