Slow-Cooked Green Beans and Tomato
Photography by Manja Wachsmuth.
In Italy they like their beans well cooked, almost melting. For this, you need the freshest beans possible as slow cooking like this can make older beans stringy.
Serves: 6–8
INGREDIENTS
3 tablespoons olive oil
1 large red onion, thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons water
400 grams slim or flat green beans, stem end trimmed
handful of basil leaves
3 large vine tomatoes, roughly chopped
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a sauté pan. Add the onion and garlic with a good pinch of salt, cover and cook until the onion is tender, but not browned. Add the water and beans and turn to coat. Scatter the basil and tomatoes over the beans and season generously. Cover and cook over a low heat for 30 minutes or until the beans are tender, turning once.
To serve: Transfer to a platter and serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!