Recipes‎ > ‎

Beans with tomatoes and onions

It's not a very exciting name, is it? Although the name doesn't really encourage you to try this dish, when I tell you that this is the most amazingly simple and delicious thing I've eaten this week I hope that's persuasive enough.
Serves 2-3


3 tbsps olive oil
380g runner beans, topped & tailed & trimmed
1 medium onion, sliced (120g)
480g fresh tomatoes, roughly chopped
1 tsp Maldon salt
1-2 tsp sugar (optional)
A note on ingredients: use the ripest tomatoes you can find, and use them at room temperature.


I didn't change anything from Rachel's original method, so head on over to for a how to.
I omitted basil as I didn't have any. When tasting to check seasoning I felt the tomatoes were a little acidic, so I added a little sugar to taste.
Serve with mozzarella that's been out the fridge for about an hour, so roughly at room temperature. You can use the cheese to mop up all the tomato juices, or you could also serve with some good quality bread.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beans with tomatoes, onions and mozarella in bowl