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Slow-cooked Roman beans with tomato

You'll need

50 ml extra-virgin olive oil, plus extra to serve 1 onion, cut into 2cm pieces 3 cloves of garlic, thinly sliced 400 gm canned tomatoes 1 tbsp honey 1 tsp each ground allspice and coriander 375 gm Roman beans, trimmed and halved crossways To serve: Turkish bread


  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light Italian red.

Featured in

Sep 2007

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