Green Beans & Tomatoes

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This is a riff on a mezze or tapa dish that I’ve had in Greek, Spanish & Lebanese restaurants, which I first tried due to our extreme glut of runner beans, & have since made again & again.

It makes a lovely side dish for a lazy late summer lunch. It tastes pretty delish at room temperature, so its perfect as part of a larger spread.

For some bizarre reason I haven’t managed to take any pictures of this dish, so- I’ve just given you a holding picture of our beans looking lovely on the vine instead until I can cook them again.

This makes a generous side dish for 4-6 people

You need:

  • 750g of runner beans, trimmed & cut into 2cm pieces
  • 250g or so cherry tomatoes, halved
  • 1 garlic clove, minced
  • 1 Tbs olive oil
  • 1 tsp each thyme & oregano
  • 1tsp mild chilli powder (not essential, but I like it)
  • a splosh of white wine (or a little water if you don’t have any open)
  • pinch salt & pepper

To Make:

  1. In a medium sized saucepan, saute the garlic olive oil until soft
  2. Add the cherry tomatoes & cook for a few minutes over medium heat until they start releasing their juices,
  3. Add in the runner beans, & herbs, chilli powder plus the wine or water.
  4. Cook with the saucepan lid on for around 20mins.
  5. Check to see the beans are cooked, you want these to be quite soft.
  6. Cook for another 5 mins or so to reduce the now tomatoey sauce down.
  7. Taste for seasoning & add in salt & pepper to taste.
  8. Serve immediately, or – even better, allow to sit for at least an hour or overnight & let all the flavours meld in together.


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