Name: Slow-cooked Roman beans with tomato
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 4
Ingredients: 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

Slow-cooked Roman beans with tomato

Australian Gourmet Traveller recipe for slow-cooked Roman beans with tomato

Serves 4

Prep

Cook

1H 15M

Total

1H 20M

Ingredients

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

Method

Main

1.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.