Don’t let the garlic colour or go brown.Ģ Add the tin of tomatoes, breaking them up with a wooden spoon, and season with salt and pepper.ģ Bring to a simmer, then turn down to a low heat and cook for about 25 minutes, stirring from time to time.Ĥ Add the cooked beans to the pan and heat through thoroughly in the tomato sauce. Add the chopped garlic and continue cooking for another 2-3 minutes. Cook until soft and translucent for about 5-8 minutes. Heat 2 tablespoons of the olive oil in a saucepan on a medium heat and add the onion. Serves 4 4 tbsp olive oil 1 red onion, finely diced 3 fat garlic cloves, finely chopped 1 tin of whole plum tomatoes 400g cooked runner or french beans 10-15 black olives, stoned and cut in half A small bunch of oregano, parsley, basil or dill, roughly chopped Chilli flakes (optional), to taste Salt and black pepper, to tasteġ First make the tomato sauce. Photograph: Nassima Rothacker/Guardianĭelicious served warm at room temperature, and as an accompaniment to just about anything. The light lunch: be ans cooked with tomatoes and black olivesīeans cooked with tomatoes and black olives make for a delicious light lunch or side dish. Serve the soup with the pistou on the table, ready to dollop. Combine the oil in a steady stream with the processor running. Add the hot water or stock, and finally the diced tomato and cooked beans.ĥ Bring the soup to the boil, squeeze the lemon in and check for seasoning.Ħ Make the pistou: put the cheese, basil and the garlic into a food processor and blitz briefly. Drain and add a splash of olive oil to stop it sticking together.Ĥ Add the raw peas and cooked orzo to the vegetable mix. You want this mix to be completely melting, soft and translucent, but in no way scorched.Ģ Add the diced courgette and potatoes and continue cooking over a low heat until the potatoes are cooked through.ģ In a second pan of boiling water, cook the orzo according to the packet instructions. Add the garlic and carrot and cook for a further 5 or so minutes. Serves 4 ½ large white onion or 1 whole leek, white part only, finely diced 2 fat garlic cloves, chopped finely 2 carrots, cut into 1cm dice 1 courgette, cut into 1cm dice 3 or 4 new potatoes, peeled and cut into 1cm dice 80g orzo pasta (or similar small pasta) 2 tbsp olive oil 75g podded peas, or use frozen 500ml boiling water, chicken stock or vegetable stock 3 large ripe tomatoes, blanched and peeled, cut into 1cm dice 100g cooked runner or french beans, cut into 1cm dice ¼ lemon 1 teaspoon salt (less if you like)įor the pistou 75g parmesan, grated 50g basil leaves ½ garlic clove, minced finely 80ml olive oilġ In a large heavy-based pan, sweat the onion or leek over a gentle heat for 5 minutes until soft and translucent. Or Provençal minestrone, if you prefer an ode to the season’s vegetables. Store in a sealed container in the fridge and use when needed. The salt in the water will also help to keep the beans green. When ready, plunge the beans into ice-cold water to help keep their bright greencolour. To cook, boil in plenty of salted water for 4-6 minutes until soft, but retain a little squeak. Cook your beans as soon as possible on picking or purchasing. How to cook your batch of beans You’ll need 1.7kg to make the following four recipes (1kg for the bean chutney alone).
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