1 lb (500 g) green beans or young runner beans
1 small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 lb (500 g) tinned tomatoes, drained and chopped
pinch caster sugar
1 tbsp chopped parsley
1 chopped fresh basil leaves
3 tbsp olive oil
salt and pepper
1. Fill a large saucepan two-thirds full of water, add 1 tsp salt and bring to the boil. Prepare the beans, rinse them, drain and add to the boiling water.
2. Boil fast, uncovered, for 10 minutes or until just tender but still very crisp. Drain in a colander and refresh under running cold water. Heat the olive oil in a large flameproof casserole dish and fry the onion very gently with the garlic for about 10 minutes, stirring.
3. Add the tomatoes with a pinch each of sugar and salt and some freshly ground pepper; increase the heat and bring to the boil, stirring. Simmer, uncovered, for about 10 minutes to reduce the liquid and thicken the sauce.
4. Add the oregano, parsley and the beans and stir. Reduce the heat to low, cover and simmer gently for 4-5 minutes, or until the beans are as tender as you like them. Correct the seasoning if necessary, sprinkle with the basil and serve hot.