Print Green beans in tomato sauce
With green beans there are three options: raw, very quick cooking, or slower cooking, as here, which brings out their sweet, almost caramel nature. This is a great dinner dish to serve with fresh water fish. Whatever else you eat it with, be sure to include bread, rice or potatoes to soak up the sauce.
Ingredients
- 2 tbsp olive oil
- 400-500g green beans, topped & tailed & cut into 4cm lengths
- 1 leek, finely sliced
- 1 garlic clove, chopped
- 1 bay leaf
- 400g tin Italian plum tomatoes
- A few basil leaves, torn
- Salt & pepper
Method
- Heat the oil in a heavy based pan and sweat the beans and the leeks with the garlic and bay leaf for a few minutes.
- Add the tomatoes, bring to simmer point and cook for 30 minutes or until beans are tender.
- Season, stir through the basil leaves and serve.
