Thursday, May 13, 2010

Beans with Tomato

500 gms green beans (incl Italian wavy beans)
Virgin olive oil
3-4 cloves organic garlic
Salt & Pepper
Green capsicum
Fresh red chili
Tomato puree (preferable home made, but if bought ensure ingredients are tomatoes and salt only.)

Large frying pan with reasonable depth, or saucepan

  1. Wash and top and tail beans. If beans are particularly fresh, leave the tails.
  2. Crush garlic cloves and remove outer skin.
  3. Heat 3 to 4 tablespoons of olive oil on medium to low heat.
  4. When warm, drop in garlic and a piece of green capsicum.
  5. Cook for 5 minutes and add chili.
  6. Cook for another 5 minutes being careful not to burn or brown the garlic as this will alter the flavour.
  7. Add the raw beans and cook for another 2 minutes.
  8. Add half a bottle of tomato puree and cook on a low heat for 5 to 10 minutes until beans are cooked to your taste.
  9. Add salt and pepper to taste, and remove capsicum.
  10. The sauce is ready when the oil starts to separate a bit from the tomato.

(Variation: If you have lots of ripe fresh tomatoes, chop them and add them before the beans and cook down for a few minutes before adding beans. Fresh tomatoes will taste heaps better.)

Great served with polenta or couscous or as an accompaniment to a Middle Eastern Meal.