beans braised in olive oil and tomato
olive oil
2 onions chopped
2 cloves of garlic, chopped finely or crushed
thyme sprigs
1 tin of canned tomato
300gm green beans, ends trimmed off
50ml red wine vinegar
3 teaspoons of coriander seeds
pre-heat oven 160 degrees
Place olive oil in an ovenproof saucepan over a high heat on the stove (of you do not have an ovenproof pan, you will need to use two separate dishes).
Add 2 tbs of oil, adding garlic and onion and sweat until translucent - approximately 5 minutes. Add tomatoes, thyme (10 sprigs) and cook for a few minutes before adding vinegar. Bring to a simmer.
Place baking paper over the pan and cover with foil.
Transfer to oven and roast for 1 - 1.5 hours (or as long as possible really - up to 4 hours)
Increase oven temperature and place beans into the baking dish. Sprinkle with coriander seeds. Recover with baking paper and foil and roast for a further 20 minutes or until beans are cooked.
olive oil
2 onions chopped
2 cloves of garlic, chopped finely or crushed
thyme sprigs
1 tin of canned tomato
300gm green beans, ends trimmed off
50ml red wine vinegar
3 teaspoons of coriander seeds
pre-heat oven 160 degrees
Place olive oil in an ovenproof saucepan over a high heat on the stove (of you do not have an ovenproof pan, you will need to use two separate dishes).
Add 2 tbs of oil, adding garlic and onion and sweat until translucent - approximately 5 minutes. Add tomatoes, thyme (10 sprigs) and cook for a few minutes before adding vinegar. Bring to a simmer.
Place baking paper over the pan and cover with foil.
Transfer to oven and roast for 1 - 1.5 hours (or as long as possible really - up to 4 hours)
Increase oven temperature and place beans into the baking dish. Sprinkle with coriander seeds. Recover with baking paper and foil and roast for a further 20 minutes or until beans are cooked.
oh mcfly you are a classic.... rock the six!
ReplyDeletethese beans are that good I am having them again for dinner tonight!
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