• Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic and cook for 3 minutes until they begin to soften.
• Add the runner beans and stir to coat well, then stir in the sugar, lemon juice, tomatoes and dill.
• Cover and cook gently for about 40 minutes until the beans are tender and the tomato sauce is fairly thick.
• Season to taste with salt and pepper, then garnish with the parsley.
• Serve with chunks of fresh crusty bread and bowl of thick, creamy yogurt, if liked.

For green beans with mint,

• follow the recipe as for Runner beans with tomato & dill, replacing the runner beans with 500 g trimmed green beans and replacing the dill with a bunch of roughly chopped mint.
• Serve with chunks of fresh crusty bread and a bowl of thick, creamy yogurt.