Green beans with tomato and red onion

Green beans with tomato and red onion

By
From
Top With Cinnamon
Serves
4-6
Photographer
Izy Hossack

In the summer months my dad brings panniers of green beans back from the allotment. At first they’re perfectly fine cooked simply and sprinkled with flaky salt, but after a month of this it has gone on long enough. To make them interesting to eat again, they get cooked up with tomatoes (fresh ones if they’re around) and sweet red onion. It’s impossible to stop eating them when they’re served like this, but if you want, you can fry up some pancetta or bacon with the garlic and onion for extra flavour.

Ingredients

Quantity Ingredient
500g green beans, trimmed
2 red onions, peeled and finely diced
2 garlic cloves, peeled and minced
2 tablespoons olive oil
5 medium tomatoes, roughly chopped
or 400g canned chopped tomatoes
2 tablespoons apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt

Method

  1. Cut the beans into roughly 5 cm lengths and cook them in a large pot of salted boiling water for 5 minutes, then drain.
  2. Sauté the onions and garlic with the oil in a large frying pan over a medium heat until the onions are soft. Add the tomatoes, vinegar, sugar and salt. Cook for 5 minutes over a medium heat, then add the beans and stir to combine. Leave to cook for a further 5 minutes then pour into a large bowl and serve.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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