Slow-cooked Roman beans with tomato

AT A GLANCE

  • Serves 4 people

  • 50 ml extra-virgin olive oil, plus extra to serve
  • 1 onion, cut into 2cm pieces
  • 3 cloves of garlic, thinly sliced
  • 400 gm canned tomatoes
  • 1 tbsp honey
  • 1 tsp each ground allspice and coriander
  • 375 gm Roman beans, trimmed and halved crossways
  • To serve: Turkish bread
01   Heat olive oil in a large heavy-based saucepan, add onion and garlic and cook over medium heat for 10 minutes or until tender. Add tomatoes, honey and spices and cook for 5 minutes, add beans and season to taste with sea salt and freshly ground black pepper. Reduce heat to low, cover and cook for 1 hour or until tender. Cool to room temperature. Serve beans drizzled with olive oil and Turkish bread passed separately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

LIGHT ITALIAN RED. , suggested by MAX ALLEN

FEATURED IN

Sep 2007

Sep 2007

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