Slow-cooking French beans is common in Middle Eastern and some Mediterranean cuisines. This deliciously, oily, tomatoey stew is eaten at room temperature as part of a tapas or mezze feast, but it is also great after a days work on the allotment. It transforms French beans from squeaky ropes to luscious, faded morsels. And it’s sooo-easy.
Recipes vary - you can add Hungarian paprika or pomegranate molasses to the basic template - make up your own variations, but here's a good one to begin with:
- Soften an onion and two cloves of garlic in 3tbsp olive oil in a heavy casserole pot.
- Add 400g chopped beans and a half teaspoon of salt and stir well.
- Add 400g chopped tomatoes (ideally fresh but tinned will do), stir well.
- Cover the pot and simmer it for 1-2 hours.
- Serve at room temperature.