Lebanese green bean with tomatoes

• 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

Method

1. Heat olive oil in a fry pan over medium heat. Add onions and garlic and sauté until onion softens.
2. Add the can of Mutti Polpa, Mutti Passata, baharat, salt & pepper and fry for 2 – 3 minutes.
3. 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.
4. Serve lebanese green bean with tomatoes 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.