This is a relatively fast appetising dish that can be eaten hot, warm or cold and can be used as starter, light lunch or a side dish for it complements meat dishes. Any fresh green beans that are in season will do. I also tried it with fresh Runner Beans and it was delicious. A word of advice, avoid tinned tomatoes because they can spoil the taste, nothing can complement fresh tender beans better than fresh ripe tomatoes.

Serves 4

Ingredients

• 500 g/ 1lb 2oz green beans any kind available in season
• 4 tbsp extra virgin olive oil
• 1 medium onion finely chopped
• 1 head of garlic: cloves peeled and chopped into chunky pieces
• 450 g/ 1lb of ripe tomatoes skinned and chopped
• 1 tbsp tomato puree or less depending on how juicy the tomatoes are
• Seasoning: salt and freshly milled black pepper

Method

1. Top, tail, string the beans then cut them into smallish pieces about 5cm / 2 inches, wash them in fresh water and keep aside.
2. Heat up the oil in a large saucepan over a medium heat, then add the chopped onion and sauté for a couple of minutes, stir in the chopped garlic and cook for another minute.
3. Add the prepared beans and stir them into the mixture, season with salt and generous freshly milled black pepper, cook for 2 minutes stirring occasionally.
4. Next, stir in the chopped tomatoes, tomato paste, cover and bring to the boil stirring once or twice then let it simmer for 15-20 minutes, by which time, the beans should be cooked and tomatoes have melted into a nice thick sauce. Taste and adjust seasoning if necessary.
5. Serve in individual dishes, drizzle more extra virgin olive oil on top and eat with warm bread.