Tomato-braised beans

Tomato-braised beans

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is a very traditional peasant-style summer dish that you’ll find all around the Mediterranean. You can use skinny French beans or flat green beans.

Ingredients

Quantity Ingredient
600g green beans
3 tablespoons extra-virgin olive oil
1 onion, finely diced
4 garlic cloves, finely diced
1 1/2 cups tomato passata
10 basil leaves
1 teaspoon salt
A pinch freshly ground black pepper

Method

  1. Trim the little stalky ends off the beans and cut them in half.
  2. Heat the oil in a heavy-based saucepan and sweat the onion and garlic for about 5 minutes, until soft, but not coloured. Add the beans to the pan and stir well. Add the tomato passata and bring to the boil. Lower the heat and simmer for 20 minutes until the beans are very tender and the sauce is thick and rich. Stir in the basil leaves and season to taste.
  3. Serve hot or at room temperature.
Tags:
Meat
Adrian
Richardson
La
Luna
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