Green beans with tomatoes
SERVES: 6 TIME: 60 minutes This is a favourite bean dish of Lynne and Doug, and I love it too. It's a common meal in Greece and Middle Eastern countries, and the perfect way to use up fresh beans.
500g green beans, topped and tailed 3 tbsp olive oil 1 medium onion, chopped 2 cloves minced garlic 4 cups fresh, chopped tomatoes ½ cup tomato purée 2 tbsp red wine vinegar salt and freshly ground pepper a large handful of chopped herbs, like basil, oregano, mint, dill and/or flat-leaf Italian parsley
Turkish-style – add ½ tsp allspice Greek-style – add feta cheese
1 Lightly brown the onion in olive oil in a large frying pan over a medium heat. 2 Add the garlic and cook for another few minutes. 3 Add the green beans, tomatoes, vinegar, allspice (if using), and tomato purée, and bring up to a simmer. 4 Cover and cook over a very low heat for 35-45 minutes until the tomatoes form a thick sauce. 5 Season with salt and pepper, fold in the chopped fresh herbs, and garnish with feta cheese (if using). Transfer to a warmed serving dish and serve immediately.