Pic of Runner bean ratatouille

Runner bean ratatouille

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Vegetarian mains

Runner bean ratatouille

Side Serves 4 55 min
This very easy to follow vegetarian recipe is a great way of using up a glut of runner beans. Eat for a healthy midweek meal with rice or bulgur, or alongside pork chops. Any leftovers freeze well.


  • 400g runner beans, topped, tailed and stringed
  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 6 large tomatoes or 1x 400g tin tomatoes
  • 1 tsp sugar
  • 1 bay leaf
  • 2 garlic cloves, crushed or finely chopped
  • 3 sprigs thyme


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    If using fresh tomatoes, peel them by cutting a cross in the skin at one end and plunging into a pan of boiling water for 1 minute, until the cut skin starts to peel back. Remove from the water, peel and roughly chop.
  • Step 2

    Slice the runner beans diagonally into long strips about 1cm wide.
  • Step 3

    Heat the oil in a heavy saucepan. Add the onions and sweat until translucent and beginning to soften.
  • Step 4

    Add the beans, tomatoes, garlic, sugar and herbs.
  • Step 5

    Cover and simmer for 30-40 minutes until the beans are soft and the sauce is thick - if it is still thin, remove the pan lid and bubble until it reaches the right consistency.
  • Step 6

    Serve warm or at room temperature.

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