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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!