* Percent Daily Values are based on a 2000 calorie diet.
Braised flat beans in slow cooked tomato sauce
A fresh take on a classic
Cook Time55 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 323kcal
Author: Gizzi Erskine
Equipment
Heavy bottomed casserole dish
Food processor
Wide saucepan
Ingredients
3tbspconfit garlic oilor regular oil
1/2dried chilli
pinch of dried chilli flakes
1sprig of rosemary or marjoram or oregano
400gSlow Cooked Tomatoe Suace (see below)
500gflat beansstalk ends cut off
1/2tspsea salt flakes
To serve:
2-3tbspGreek yoghurt
1/2tsppul biber
good handful of a combination of chopped flat-leaf parsley, dill and mint leaves
For the Slow Cooked Tomato Sauce (makes 6 portions):
3tbspolive oil
1head of garliccloves peeled and finely chopped
2kgtomatoes(variety of mixtures)
2tbspsherry vinegaror red wine or white wine vinegar
large bunch of basil leaves
sea salt
freshly ground black pepper
Method
Make the Slow Cooked Tomato Sauce: heat the olive oil in a heavy bottomed casserole dish over a medium heat, add the garlic and fry gently for about 10 minutes until lightly golden. Meanwhile, blitz the tomatoes into a puree. When the garlic is ready, add the tomatoes to the pan. Season with salt and pepper, add the vinegar and cook slowly for about an hour and 30 minutes to reduce. Blitz again until smooth if you wish. Tear and add the basil.
Heat the confit garlic oil or regular oil in a wide saucepan (one wide enough to fit the beans in whole) over a high heat, and add the dried chilli, dried chilli flakes and rosemary, marjoram or oregano. Allow to infuse the oil for a minute, then pour in the tomato sauce and lay the beans flat in the pan. Add the salt and a splash of water and cover with a lid. Reduce the heat to medium and cook for 10 minutes until the beans are tender but still retain a bit of bite. Check for seasoning, remove from the heat and set aside to cool (they will cook a little further in the sauce while they cool).
When ready to serve, spoon over the yoghurt, sprinkle over the pul biber and scatter the chopped herbs on top.