Hot or cold, this is a good dish and one I think of as essentially French or Mediterranean. It is cooked slowly stove top. Hot, I serve it with roast lamb, chicken; cold, I set it out on the table with other side dishes to accompany cold or BBQ’d meats. Slowly cooking these ingredients makes the beans really soft and the baby tomatoes burst and release their juices. Not much liquid is needed, just some broth and passata.
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 (the thin ones)
1 dry pint of baby tomatoes
1/2 cup of passata
1 cup veg. or chicken broth
Put seasoned oil in a cast iron casserole dish and when sizzling add the onion and garlic and let brown a little.
Add the passata and broth and stir together before adding the beans and tomatoes.
Cover with a glass lid, bring to a boil, turn down the heat and simmer gently for 30 minutes, then turn the heat down really low for another 30 minutes.