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I've made, and eaten, my fair share of beans and tomato sauce dishes. Sometimes they're ok, sometimes they disappoint. This one was the best yet! The long cooking time and slivers or fried garlic lift it to a whole new level. Yes, it's worth the fuss.
From https://www.theguardian.com/food/2020/jul/25/yotam-ottolenghi-recipes-for-summery-green-side-dishes
Serves 4 as a side or 2 as a main with rice
vegetarian, vegan, gluten free, dairy free
Ingredients
Ingredients
150g datterini (or cherry) tomatoes
550g vine tomatoes (ie, about 4-5), roughly chopped
120ml olive oil
1 onion, peeled, halved and finely sliced (180g net weight)
10 garlic cloves, peeled and finely sliced
8 cardamom pods, lightly bashed open in a mortar or with the flat of a knife
1½ tsp ground cumin
½ tsp chilli flakes
Salt and black pepper
450g green beans, trimmed and cut in half at an angle
4 tbsp (15g) roughly chopped coriander, plus extra picked leaves to serve
Directions
Directions
I didn't change anything from the original recipe, so head over to https://www.theguardian.com/food/2020/jul/25/yotam-ottolenghi-recipes-for-summery-green-side-dishes for the how to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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