Heat the oil in a large pan over a low-medium heat. Add the onion with a pinch of salt and cook slowly until caramelised, about 15 mins.

Meanwhile, prep the runner beans. If the runner beans are young and small, simply slice on the diagonal. If they are older, they will have a tough string running along each side. To remove, trim the stalk end and pull away the fibrous strings, then slice on the diagonal.

Add the garlic, anchovies and chilli flakes, if using, to the onion. Cook for a few minutes, stirring often, until the anchovies have dissolved, and the garlic is cooked but not browned.

Add the runner beans, tomatoes, oregano, vinegar, sugar and a good pinch of salt. Cover and cook for 15 mins over a low heat, stirring often, until the tomatoes have broken down and the beans are soft.

Add the cannellini or butter beans to the pan, fill the can halfway with water and add this, too. Cook for another 10 mins uncovered, until the liquid has reduced a little. Check the seasoning and stir in the basil leaves. Serve with a generous drizzle of extra virgin olive oil and an extra pinch of chilli flakes, if you like.