Runner bean.

Bean feast: Yotam Ottolenghi's french bean, broad bean and runner bean recipes | Life and style | The Guardian:
From plot to plate.
Slow-cooked runner beans in tomato sauce
Served with brown rice, this manages to be both summery and light and comforting and hearty.
Serves four.

2 tbsp olive oil
6 shallots, peeled and roughly chopped
2 large garlic cloves, peeled
2 tsp ground cumin
¼ tsp cayenne
1 tsp paprika
¼ tsp ground nutmeg
1 tbsp tomato paste
500g runner beans, trimmed and cut on the diagonal into 2cm pieces
6 medium tomatoes, peeled and roughly chopped
500ml vegetable stock
Salt and black pepper

For the gremolata (optional)
1 tsp finely grated orange zest
10g parsley, finely chopped
1 garlic clove, peeled and crushed

Put the oil into a large lidded saute pan on a medium-high heat.
Add the shallots and fry gently for eight minutes, stirring, until they start to colour and soften.
Add the crushed garlic, cumin, cayenne, paprika and nutmeg, and cook for two minutes, stirring.
Add the tomato paste, cook for a minute, then add the beans, tomatoes, stock, half a teaspoon of salt and some black pepper.
Turn down the heat to medium, cover the pan and leave to simmer for an hour (remove the lid for the final 15 to 30 minutes), until the liquid has reduced to a thick sauce and the beans are soft.
Serve warm, topped with gremolata (just mix the three ingredients together), if you wish.
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