RECIPE 20 · QUICK FAVOURITES
Tomato-braised green beans
These green beans are cooked until tender in a tomato-and-garlic sauce. They are intended to be soft and savoury, a different kind of side dish from quickly blanched beans.
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A richer beginning.
Ace Sabbah gives the braising liquid body, so a simple pan of vegetables becomes something worth spooning onto bread or rice.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves / makes
- 4 as a side
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
500 g green beans, trimmed
2 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, sliced
3 tbsp Ace Sabbah double-concentrated tomato paste
300 ml water
½ tsp ground cumin
½ tsp fine salt
¼ tsp black pepper
1 tbsp lemon juice
2 tbsp chopped parsley
Method
Soften the onion
Heat the oil in a lidded frying pan. Cook the onion over medium heat for 6 minutes. Add garlic and cumin for 30 seconds.
Add tomato flavour
Stir in the tomato paste and cook for 2 minutes. Add the water, salt and pepper and stir until smooth.
Braise the beans
Add the beans, bring to a simmer and cover. Cook over low heat for 18–22 minutes, stirring once or twice, until tender. Add a splash of water if the pan becomes dry.
Finish the sauce
Uncover and simmer for 2–3 minutes if the sauce needs thickening. Stir in lemon juice and parsley, taste for seasoning and serve.
At the stove
Thicker beans may need a few extra minutes. Test one before taking the pan off the heat.
At the table
Serve alongside rice, grilled chicken or warm flatbread.
