This can be made with French beans, Runner beans or flat beans and is usually served cold as an appetiser but can be served warm as a side or as a main dish with flatbread. It’s from ” Sumac” by Anas Atassi.
Ingredients
- 100 ml olive oil
- 2 onions peeled and coarsely chopped
- 3 plump garlic cloves peeled and crushed
- 5 plump garlic cloves peeled and thinly sliced
- 1 fresh red chilli deseeded and chopped
- 3 tomatoes diced
- sea salt and pepper
- 500 g beans stems cut off and halved
To serve:
Servings:
Instructions
- Heat the oil in a pan with deep sides over a medium heat. Fry the onion, all the garlic and the chilli for 4-5 minutes until soft but not browned.
- Add the tomatoes and season with salt and pepper. Simmer for 5 minutes then add the beans. Reduce the heat to low, then cover and simmer for 15-20 minutes until the beans are cooked.
- Drizzle generously with extra virgin olive oil to serve.
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