This is one of my favourite summer green bean recipes. Braised with aromatic spices and fennel until tender, they are delicious warm or at room temperature. If making the beans ahead, remove from the fridge at least one hour before serving.
Serves: 6–8
INGREDIENTS
2 tablespoons olive oil
1 red onion, thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
1 red capsicum, thinly sliced
2 garlic cloves, crushed
½ teaspoon each ground coriander, cumin and smoked paprika
¼ teaspoon ground cinnamon
500 grams green beans, stalk end trimmed
1 x 400 gram tin crushed Italian tomatoes
¼ cup water
handful basil, chopped
½ cup thick plain yoghurt
1 clove garlic, crushed
METHOD
Heat the oil in a large sauté pan. Add the onion, fennel and capsicum, season with salt then cover and cook for 5 minutes.
Stir in the garlic and all the spices and cook for 1 minute.
Add the beans, tomatoes and water. Season then cover and cook over a low heat for 25-30 minutes, stirring occasionally until the beans are tender and the sauce is reduced and thick. Cool until just warm then stir in the basil.
To serve: Transfer the beans to a platter. Combine the yoghurt and garlic and drizzle over the top then scatter with the reserved fennel fronds. Grind over a little pepper and a pinch of smoked paprika and serve warm or at room temperature.
Cook’s Tip: If available, use a mixture of round and flat green beans.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.