Runner bean stew with herb crème fraîche

 serves 4

  • 600 g runner beans
  • 1 bunch summer savoury or tarragon
  • 6 tomatoes
  • 30 ml olive oil
  • 2 onions, roughly chopped
  • 1 clove of garlic, finely chopped
  • 15 ml tomato puree
  • 100 ml vegetable stock
  • salt and freshly ground black pepper
  • 15 ml finely chopped basil
  • 150 g crème fraîche
  • 50 g walnuts, roughly chopped

Trim the beans and cook in plenty of boiling, salted water with most of the savoury, until cooked but still retaining a little bite. Wash the tomatoes, cut a cross into each one’s base, drop into boiling water for 1 minute, then skin and cut into bite-sized pieces. Heat the oil in a pan and sweat the onions and garlic until translucent. Stir in the tomato puree, add the tomatoes and the stock and simmer gently for about 10 minutes. Season with salt and pepper. Meanwhile, stir the basil into the crème fraîche and season to taste with salt and pepper. Drain the beans and discard the savoury. Spoon the tomato and onion mixture into individual bowls, add the beans and serve immediately garnished with savoury, walnuts and crème fraîche.