Tomato Braised Green Beans with Garlic & Bay

Cooking beans for this long will feel counter-intuitive, but it’s mostly hands-off and their slow-braised texture is really special. They turn silky soft and take on loads of flavour from the tomatoes, so every bite tastes like sunshine. I look for stringless runner beans to save the job of peeling the fibrous strands from each side, but this can just as easily be made with a combination of string beans along with the runner beans, or with string beans alone.