High braise

BRAISED FLAT BEANS IN SLOW COOKED TOMATO SAUCE

INGREDIENTS

(Serves 4 as a side dish) 3tbsp confit garlic oil or regular oil; ½ dried chilli; pinch of dried chilli flakes; 1 sprig of rosemary, marjoram or oregano; 400g Slow Cooked Tomato Sauce (see below); 500g flat beans, stalk ends cut off; ½tsp sea salt flakes

To serve:

2-3tbsp Greek yoghurt; ½tsp pul biber; good handful of herbs – chopped flat-leaf parsley, dill and mint leaves

For the Slow Cooked Tomato Sauce

portions): 3tbsp olive oil; 1 head of garlic, cloves peeled and finely chopped; 2kg tomatoes (mixture of varieties); 2tbsp sherry vinegar, red wine or white wine vinegar; large bunch of basil leaves; sea salt and freshly ground black pepper

METHOD

(makes 6

1. Make the Slow Cooked Tomato Sauce: heat the olive oil in a heavy bottomed casserole dish over a medium heat, add the garlic and fry gently for 10 mins until lightly golden. Meanwhile, blitz the tomatoes into a puree. When the garlic is ready, add the tomatoes to the pan. Season with salt and pepper, add the vinegar and cook slowly for about 1 hr 30 mins to reduce. Tear and add the basil.

2. Heat the confit garlic oil in a wide saucepan over a high heat, and add dried chilli, dried chilli flakes, rosemary and marjoram or oregano. Infuse the oil for a minute, then pour in the tomato sauce and lay the beans flat in the pan. Add salt and a splash of water and cover with a lid. Reduce heat to medium and cook for 10 mins until beans are tender but still retain a bit of bite. Check for seasoning, remove from the heat and set aside to cool.

3. To serve, spoon over the yoghurt and sprinkle pul biber and chopped herbs on top.