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Ramadan recipes

Runner Beans with Tomato Recipe

Runner Beans with Tomato


Total Time :
Serves 5


Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.

Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.

Add MAGGI Vegetable Stock cubes, tomato paste, water and bring to boil.

Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).

Nutritional Information

Per Portion of 300g

Energy : 118.00 Kcal
Protein : 4.20 g
Carbohydrate : 13.00 g
Fats : 6.00 g

Your Grocery List

  • 2 tablespoons olive oil
  • 1 medium onion or 125 g, sliced
  • 800 g runner beans, trimmed and cut into 4 cm lengthwise
  • 8 cloves garlic, sliced
  • 2 medium tomatoes or 300 g, peeled and sliced
  • 2 cubes MAGGI Vegetable Stock
  • 2 tablespoons tomato paste
  • 3 cups water or 750 ml

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