Braised Roman Beans With Tomato
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 2-4 as a side
- 2 tablespoons oil
- 1 onion, peeled and sliced
- 4 cloves garlic, peeled and sliced (you can see I didn't really bother slicing them much)
- 250g/8.8ozs tomatoes (around 5 fresh tomatoes), roughly chopped
- 2 tablespoons tomato paste
- 3 tablespoons water
- 275g/9.7ozs Roman beans, cut in half
- Salt and pepper
- 3 tablespoons fish sauce
- 2 tablespoons chilli oil
Step 1 - Heat a frypan on medium heat and add oil (make sure you have one with a lid) and fry onion for 3-4 minutes until translucent. Add the garlic and fry for another minute. Then add tomatoes, tomato paste and water and stir around a little. Place the lid on and simmer on low to medium heat for 10 minutes.
Step 2 - Stir the mixture and add the Roman beans. Place the lid on and simmer for 30 minutes. This may sound like a long time but the beans will become lovely and soft. Season with fish sauce, salt and pepper. Add chilli oil and stir and serve.