INGREDIENTS
6 tbsp olive oil
1 large brown onion, diced
1 clove of garlic, thinly sliced
750g Roman beans
1 can crushed tomatoes
2 tablespoons tomato paste
1 lemon, juiced
A handful of dill, picked and roughly chopped
Salt flakes to season
Feta cheese and crusty bread to serve
METHOD
- Start by preparing your beans. Using a peeler, peel off the fibrous edges of the beans and then cut them into bite-sized pieces at a diagonal.
- Warm oil in a heavy-based pan over medium heat. Add the onion and gently sauté until it is soft and golden brown. Add the garlic to the pan and stir for around 30 seconds until aromatic, then add the beans. Sauté until the beans are well coated in oil and have changed colour slightly.
- Add the tomato paste to the pan, stirring until all the beans are coated. Then add the can of tinned tomatoes, stir, and cover. Leave the lid on until the beans have wilted. This should take around 5 minutes. Uncover the pan and continue to cook at a low simmer for around 40 minutes, or until the beans are tender and the sauce has reduced. Add a splash of water any time the pan starts to look dry.
- Once the beans are cooked through, remove them from the heat, stir through the dill and lemon juice, and check for seasoning. Transfer to a serving dish, drizzle with olive oil (I recommend Phileos Extra Virgin Olive Oil) and serve with feta and crusty bread on the side.
