Braised green beans and tomatoes
Lebanese green beans is a dish made from tomatoes, beans and spices.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
1/4
cup
olive oil
-
1
red onion, thinly sliced
-
3
cloves
garlic, minced
-
400
g
tin Mutti Polpa
-
400
g
green beans, washed, trimmed and cut in half lengthways
-
1
teaspoons
baharat
(Lebanese seven spice mix)
-
1
tablespoon
Mutti Passata
-
1/2
teaspoon
salt
-
1/2
teaspoon
black pepper
-
Lebanese pita bread or a crusty loaf
-
leaves
Fresh parsley
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Braised green beans and tomatoes: Method
- Heat olive oil in a fry pan over medium heat. Add onions and garlic and sauté until onion softens.
- Add the can of Mutti Polpa, Mutti Passata, baharat, salt & pepper and fry for 2 – 3 minutes.
- Add green beans and bring the mixture to the boil then turn heat down to low and leave to simmer for a further 15 minutes, stirring occasionally.
- Serve Lebanese green beans topped with fresh parsley leaves & a side of bread. Or for a modern twist, serve on a piece of toasted crusty bread topped with soft poached egg.
