serves
3-4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
3-4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 50 g butter
- 2 onions, thinly sliced
- 4 garlic cloves, finely chopped
- 500 g runner beans, topped, strings removed
- 6 tomatoes, peeled, roughly chopped (or use canned Italian tomatoes)
- 1 tsp ground cinnamon
- 1 tsp allspice
- salt and pepper, to taste
- olive oil, to taste
- Lebanese bread, to serve
Resting time 5 minutes
Instructions
Melt the butter in a heavy-based saucepan over medium heat. Add the onions and garlic, cover and cook for 3-5 minutes or until translucent. Add the beans, cover and cook for a further 5 minutes. Add the tomatoes, cinnamon, and allspice, and season with salt and pepper.
Cover and cook over low heat for 20 minutes or until the beans are cooked through but still have a gentle bite and the sauce is thickened. Remove the lid and cook until the excess liquid has evaporated and the sauce is thickened, if necessary.
Remove from heat, add the olive oil and stir to combine. Sit for 5 minutes.
Dish up and enjoy warm or at room temperature with some Lebanese bread to mop up all the juices.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
