Green beans are cooked in olive oil like this in Turkey , where they are usually served warm, or at room temperature, rather than hot. This recipe is from ” Comfort” by Yotam Ottolengji, and the beans will keep in the fridge for up to three days.
Ingredients
- 100 ml olive oil
- 2 small banana shallots ( about 75g) thinly sliced
- 4 garlic cloves thinly sliced
- 300 g french beans trimmed
- 300 g runner beans trimmed and cut into 2 cm strips on the diagonal
- 100 g cherry tomatoes halved
- 1 1/2 tsp dried oregano
- 1/2 tsp chipotle chilli flakes
- 1 1/2 tbsps lemon juice
- 1 1/2 tbsps fresh oregano roughly chopped, plus extra leaves to garnish
- 10 g basil leaves roughly torn, plus extra to garnish
- 100g feta roughly crumbled
- 100 g mascarpone
- 4 thick slices sourdough toasted
- salt and black pepper
Servings:
Instructions
- Put the oil into a large saute pan for which you have a lid and place on a medium heat. Add the shallots, garlic, beans, tomatoes, dried oregano, chilli flakes, 1 tbsp of the lemon juice, 3/4 tsp salt and a good grind of pepper.
- Stir to combine and cook , covered, for 35-40 minutes, stirring from time to time, until the beans have really softened and the shallots have started to catch and caramelise in places. Remove from the heat and add the fresh oregano, basil and the remaining 1/2 tbsp lemon. Stir to combine and set aside.
- Combine the feta and mascarpone in a small bowl and mash together with a fork to a rough curd like texture. Set aside.
- When ready to serve divide the feta and mascarpone between the toast and smear it all over using the back of a spoon. Arrange the beans on top, together with their oily juices. Scatter over the reserved oregano and basil leaves and serve.
Share this Recipe
Powered byWP Ultimate Recipe