I had the
French beans with tomatoes
already in mind, when the monthly featured ingredient was tomato at I♥CC. At that time I filled my lunchbox with tomoatoes and Joyce from Kitchen Flavours made this dish. I had some unused rainbow tomatoes and purple beans called „Blauhilde“
*, they look dark green cooked, and prepared half the recipe below.
With some bread it was a wonderful lunch for two.
This dish is dedicated in honor of Kim Kim, one of the I♥CC hosts and her mother, who passed away. My deepest sympathy with Kim and her family. I wish much strength and courage in this difficult period.
French beans with tomatoes
Yield: 4 servings
Tender green beans and garlicky tomatoes can be served as part of an al fresco spread, or with the meats at a barbecue, but even on its own with a good hunk of bread it’s a lovely supper or lunch dish.
Ingredients:
- 1 tablespoon rapeseed or olive oil; I used rapeseed oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400 gram tin of chopped tomatoes, or 1 kg fresh tomatoes, blanched, skinned, deseeded and roughly chopped; I was lazy and skipped the deseeding step
- 500 grams French beans, topped, tailed and cut into 4 – 5 cm lengths
- sea salt
- black pepper, freshly ground
SOURCE
  *
modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840
Instructions
- Heat the oil in a large saucepan or frying pan, add the onion and sweat for at least 10 minutes, until soft but not coloured. Add the garlic and cook gently for another minute or two, then add the tomatoes and stir well. Stir in the beans, bring the mixture to a gentle simmer and season well. Turn down the heat, partly cover the pan and cook very gently, stirring frequently, for about 30 minutes until the beans are fully tender. If the mixture seems to be in danger of sticking, add a splash of water or stock. Serve warm or cold.
VARIATION: This could also made with runner beans. String and slice them lengthways through one of those clever little ‚zip‘ cutters, or string and slice diagonally before proceeding as above.
total time: 1 hour
preparation time: 10 minutes
cooking/baking time: 40 minutes
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*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
For all other great September Potluck! recipes visit the I heart cooking clubs site
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*, they look dark green cooked, and prepared half the recipe below.
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* Honig, Öl und Gewürze miteinander vermengen, dann die Karotten zufügen und alles gut vermischen. Die Karotten sollten in einer einfachen Lage in der Form liegen.
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