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Prep Time: 2 Minutes Cook Time: 50 Minutes |
Ready In: 52 Minutes Servings: 8 |
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A very easy vegetable dish that improves in flavour the next day, and keeps well in the freezer. Add some cooked diced carrot for a 'sweet' flavour and some coriander and/or cumin. Ingredients:
1 large onion, chopped |
1 -2 tablespoon olive oil |
2 kg frozen cut green beans (string/runner beans) |
3 (7 ounce) cans diced tomatoes |
salt |
pepper |
Directions:
1. Gently fry the onion in the olive oil for about 2-3 minutes.
2. Add the frozen beans (do not add water).
3. On a low heat let the beans slowly cook turning the beans regularly as they defrost.
4. The water from the beans is enough to keep the bottom of the pan covered in liquid (but keep an eye on it though).
5. When the beans are soft enough to your liking add the tinned tomatoes salt and pepper.
6. Bring to the boil.
7. Serve with plain basmati rice.
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