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.
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
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.