A great Greek dish, Fasolakia Giaxni, which is made with beans and tomatoes. In Greece it is often made with green beans and I have found it to be just as nice made with Runner Beans, using up two gluts at once.
It does well with oven baked chicken or salmon.
Alternatively, as a vegetarian option, add potatoes to make it a more substantial meal, a tin of butter beans and /or sprinkle with Feta to complete the Greek experience.
Cooking times vary depending on the age and tenderness of the beans. At the beginning of the season, when the beans are very young, they will cook and become tender quickly. Later in the season, the beans are usually larger and tougher, and can take twice as long to cook. This is a dish you can leave on the hob/oven simmering.
This dish will freeze well and keep for at least 3-4 months.