Green beans with tomato, garlic and basil

Green beans with tomato, garlic and basil

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This bean dish is good hot or cold. Use the thin French beans or look for the longer, flatter runner green beans, favoured by Italians.

Ingredients

Quantity Ingredient
1/4 cup olive oil
2 garlic cloves, finely chopped
500g ripe tomatoes, peeled and chopped roughly
500g green beans, trimmed at stalk end only
A pinch salt
10 basil leaves
a good grinding of black pepper

Method

  1. In a large sauté pan, heat the oil and sauté the garlic gently, until softened, without colouring. Add the tomatoes and cook over a high heat for a minute or so. Add the prepared beans and salt, and cover the pan to cook the beans for about 10 minutes, or until tender but still with a little bite to them. A minute or so before the end of cooking add the whole basil leaves and a grinding of pepper. Stir-fry a few times during cooking, to mix the tomato mixture through the beans. Serve as a vegetable accompaniment or as a light vegetable dish on its own with crusty bread.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again