Finely sliced runner beans are such a tender and delicious vegetable and these Indian-style spices really bring out the flavour. Quick to make and excellent with rice or to accompany other Indian dishes.  Use the bean slicer to get a great result when preparing the beans.

Serves 4 as a side dish

• 300g runner beans

• 1 red or yellow pepper, deseeded and chopped (optional)

• 1 medium onion

• 2 garlic cloves, peeled and crushed

• 1 tablespoon tomato puree

• 100ml water

• 15ml olive oil or sunflower oil

• ½ teaspoon ground coriander seed

• ½ teaspoon ground cumin

• ¼ teaspoon ground chilli or ½ fresh chilli, finely chopped

• Pinch of tumeric (optional)

• salt & pepper to taste 

• Peel the onion and slice it finely.

• Heat the oil in the pan and add the onion and the garlic. Stir well. Cover and saute gently for 5 minutes. 

• Add the spices and stir well. Continue to saute.

• If using the pepper: wash the pepper and cut it in half. Use a sharp knife to remove the stalk and cut out all the seeds. Cut the pepper into thin strips. Add to the pan and stir well. 

• Wash the runner beans and trim the ends. Remove the strings if they're late season and stringy. 

  Slice the beans diagonally into long, thin slices.

• Add the beans, tomato puree and the water. Bring to the boil and simmer gently for 4-5 minutes until thebeans are tender. Season with salt and pepper, if needed.