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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!