50 ml extra-virgin olive oil, plus extra to serve1onion, cut into 2cm pieces3cloves of garlic, thinly sliced400 gmcanned tomatoes1 tbsp honey1 tsp each ground allspice and coriander375 gm Roman beans, trimmed and halved crosswaysTo serve:Turkish bread
Heat olive oil in a large heavy-based saucepan, add onion and garlic and cook over medium heat for 10 minutes or until tender. Add tomatoes, honey and spices and cook for 5 minutes, add beans and season to taste with sea salt and freshly ground black pepper. Reduce heat to low, cover and cook for 1 hour or until tender. Cool to room temperature. Serve beans drizzled with olive oil and Turkish bread passed separately.