25 g (1 oz) 2 Tbs Butter
2 Garlic cloves, crushed
1 kg (2 lb) 5 1/3 cups Green or French beans, cut into 2 1/2 cm (1 in) lengths
700 g (1 1/2 lb) Canned peeled tomatoes, chopped
1 Tbs Finely chopped chives
Salt and pepper to taste
1 Bay leaf
1 Tbs Chopped pine nuts
1 Tbs Lemon juice
2 Garlic cloves, crushed
1 kg (2 lb) 5 1/3 cups Green or French beans, cut into 2 1/2 cm (1 in) lengths
700 g (1 1/2 lb) Canned peeled tomatoes, chopped
1 Tbs Finely chopped chives
Salt and pepper to taste
1 Bay leaf
1 Tbs Chopped pine nuts
1 Tbs Lemon juice
method
1. Melt the butter in a large saucepan. Add the garlic and fry for 2 minutes, stirring constantly. Add the beans and cook for 4 minutes, stirring occasionally.
2. Stir in the tomatoes and can juice, and all the remaining ingredients and bring to the boil, stirring constantly. Reduce the heat to low and simmer for 25 to 30 minutes or until the beans are very tender and the liquid has reduced a little.
3. Remove and discard the bay leaf. Transfer the mixture to a warmed serving dish and serve at once.
2. Stir in the tomatoes and can juice, and all the remaining ingredients and bring to the boil, stirring constantly. Reduce the heat to low and simmer for 25 to 30 minutes or until the beans are very tender and the liquid has reduced a little.
3. Remove and discard the bay leaf. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
