Slow-Cooked Green Beans and Tomato
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.