GREEN BEANS AND TOMATO CASSEROLE
I bought a bunch of green beans at McNally’s farm at the weekend and I asked for suggestions on what to do with them over on twitter and insta. And let me tell you I’ll be going back for those ideas again over the next few weeks as green beans slowly fall out of season. But first, I wanted to recreate a recipe my mam used to make for me. She made it with tinned green beans which I think are rotten and so for years, I absolutely hated this dish. I can see why she would make it though. If you use tinned beans, it’s made in about 5 min and it’s healthy and a good veg dish for kids if served with rice. I started changing my mind when she started making it with fresh beans she would buy at the local market. Then and only then, does this recipe work for me. Hopefully you enjoy it too!
Ingredients
- 2 large bunches of green beans (think one handful per bunch or 2 punnets if you’re getting them in the supermarket
- 1 tin of tomatoes
- 3 cloves of garlic
- 2 glasses of wine and one glass of water
- 50 g of butter
- 1 teaspoon of bouillon powder or a stock cube
- 2 tablespoons of mixed herbs (or herbes de Provence)
- Salt and crushed black pepper to taste
Method
- Top and tail the beans, open your tin of tomatoes and grate your garlic.
- Fry the beans in a tbsp of olive oil until they start browning.
- Once they have a bit of colour, add all the other ingredients apart from the butter and cook them on medium heat for 20 min or until the sauce has reduced as per my photo. The beans will still have a bite which is important in this dish.
- Add the butter before serving at the very end and whisk it in. It adds a deeply rich gloss to the sauce.
