Chop about 10 runner beans into 1 inch long pieces and steam for 10-15 minutes or until cooked to your liking.
In the meantime, fry a finely chopped garlic clove in a good glug of olive oil for 30 seconds and then add 3 (roughly) chopped and deseeded tomatoes. Add about half a pint of vegetable stock and cook for about 10 minutes.
When the sauce has reduced and thickened slightly add the runner beans and some chopped basil. Season with salt and pepper to taste. Mix in some pasta to serve.
Serves about 3 adults (or an adult and a toddler twice!)
Adapted from The Abel and Cole Cookbook.