This is a really lovely dish from Rachel Roddy writing in the Weekend Guardian recently - an Italian warm vegetable sort of salad/stew with soft flavours of braised runner beans, tomatoes, olive oil, salt - all warm and beautiful on a summer's day served with some good bread.
I couldn't resist trying it immediately (nope, patience has never been a strong point of mine!) so I ended up making it slightly differently with the ingredients I had.
I still loved it and I'll be making it again, both the way I made it, and going back to try the original.
It's pretty much perfect in its simplicity just as it is, although would make a great accompaniment to any grilled / barbecued meats of fish too.
You'll find the original recipe HERE.
And because my local shop didn't have any fresh basil the day that I made it, and because I had fine beans rather than runner beans, I made some tiny changes to the flavours - without the basil it would need something so I also used a few slices of chilli pepper and some ground cumin.
If you have fresh basil, then omit the chilli and the cumin.
Note that you leave the dish to sit for an hour or two after cooking to be served warm, so factor that into your timings!
Or just eat it hot of course.
Or make it the day before you want it and reheat very gently to serve - I imagine the flavours will only get better when left overnight.
Here's how I made a big pot, enough for two.
1 medium white onion, very finely sliced
1/2-1 small red chilli, very finely diced
a couple of tablespoons olive oil (I used 20 sprays of my spray cooking oil and a splash of water when it needed it)
equal quantities of green beans or runner beans, and ripe tomatoes - I think I used 200-300g of each (and use the very best tomatoes you can get hold of - ones with lots of flavour)
1/2 teaspoon ground cumin
a good chunk of Feta cheese to serve