Slow-cooked Green Beans and Baby Tomatoes (serves 4)
Slow-cooking these ingredients makes the beans really soft (I used the skinny French green beans) and the baby tomatoes burst and release their juices. Not much liquid is needed, just a cup of veg. broth/stock. I also added 1/2 cup of passata (a crushed tomato sauce). This rustic dish is meant to be eaten cold, but you could serve it hot. It is almost a salad.
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 medium size onion – chopped
2 x garlic cloves – roughly chopped
8 oz. French green beans
1 dry pint of baby tomatoes
1/2 cup of passata
1 cup veg. broth/stock
Put seasoned oil in a cast iron casserole dish and when sizzling add the onion and garlic and let brown a little.
Then add the rest of the ingredients (you can add more liquid if needed as cooking time progresses.
Bring to boil, then simmer for half an hour.
After that, turn the heat down to low and cook for a further half an hour.