Method
1. Add water to a clean large saucepan and bring to boil
2. Add green beans and cook - 5 min
3. Add fresh broad beans and cook - 1 min
4. Drain then set aside
5. Heat olive oil in a clean frying pan - medium heat
6. Add onion and potato
7. Fry while stirring occasionally - 5 min
8. Cover and cook in frying pan until softened - 10 min
9. Stir in garlic clove, sherry vinegar, wholegrain mustard and muscovado sugar to the frying pan
10. Add bay leaves
11. Stir in canned chopped tomatoes and tomato paste
12. Stir until completely mixed
13. Bring to boil
14. Simmer gently until thickened while stirring occasionally - 15 min, medium-low heat
15. Transfer content of large saucepan to frying pan and mix
16. Heat gently - 10 min, low heat
17. Season with salt & pepper to taste
18. Serve