Ingredients
- 60 ml olive oil.
- 2 red onions, peeled and cut into half-moon slices.
- 500 g green beans.
- 1 teaspoon all spice, ground.
- 400 g diced tomatos, tinned.
Directions
- 1. Heat the oil in a large heavy-based saucepan over low heat.
2. Add the onions and a big pinch of salt, then sauté gently.
3. Once the onions are lightly golden, add the beans and allspice and stir to coat. Cook for another few minutes then add the tinned tomatoes.
4. Cover and cook over medium-low heat for about 30 minutes. Be sure to check it intermittently and stir.
5. Remove the lid and cook a little longer to reduce the sauce if there is too much tomato liquid. Once it has thickened, take off the heat. Check the seasoning and adjust if necessary. The beans will keep in the fridge for up to 4 days.
Note
A versatile dish that works as a side dish or by itself with rice, pasta or pitta bread. We recommend making a double batch so you can eat the leftovers!
Ingredients
- 60 ml olive oil.
- 2 red onions, peeled and cut into half-moon slices.
- 500 g green beans.
- 1 teaspoon all spice, ground.
- 400 g diced tomatos, tinned.
Directions
- 1. Heat the oil in a large heavy-based saucepan over low heat.
2. Add the onions and a big pinch of salt, then sauté gently.
3. Once the onions are lightly golden, add the beans and allspice and stir to coat. Cook for another few minutes then add the tinned tomatoes.
4. Cover and cook over medium-low heat for about 30 minutes. Be sure to check it intermittently and stir.
5. Remove the lid and cook a little longer to reduce the sauce if there is too much tomato liquid. Once it has thickened, take off the heat. Check the seasoning and adjust if necessary. The beans will keep in the fridge for up to 4 days.