Name: Tomato-braised beans with ricotta and oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 300 gm baby beans, trimmed; 300 gm roman beans, cut into 10cm lengths; 200 gm firm ricotta, coarsely crumbled; 1/3 cup oregano (loosely packed); Tomato sauce; 50 ml extra-virgin olive oil; ½ onion, finely chopped; 2 garlic cloves, finely chopped; ½ small red chilli, finely chopped; 1 tbsp ground cumin; 2 tsp smoked paprika; 2 cardamom pods, crushed; 1 cinnamon quill; 800 gm canned cherry tomatoes; 2 tsp caster sugar

Tomato-braised beans with ricotta and oregano

Australian Gourmet Traveller recipe for tomato-braised beans with ricotta and oregano by Porteno restaurant in Sydney.

Char-grilled skirt steak and beef short ribs with salsa Criolla and chimichurri — Tomato-braised beans with ricotta and oregano

Serves 10

Prep

15M

Cook

30M

Total

45M

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Ingredients

300 gm baby beans, trimmed

300 gm roman beans, cut into 10cm lengths

200 gm firm ricotta, coarsely crumbled

1/3 cup oregano (loosely packed)

Tomato sauce

50 ml extra-virgin olive oil

½ onion, finely chopped

2 garlic cloves, finely chopped

½ small red chilli, finely chopped

1 tbsp ground cumin

2 tsp smoked paprika

2 cardamom pods, crushed

1 cinnamon quill

800 gm canned cherry tomatoes

2 tsp caster sugar

Method

Main

1.For tomato sauce, heat oil in a saucepan over medium-high heat, add onion, garlic and chilli and sauté until tender (7-8 minutes). Add spices, sauté until fragrant (1-2 minutes), add tomato and simmer until thick (10-15 minutes). Add sugar, season to taste and keep warm.

2.Blanch beans until just tender (2-3 minutes), drain, add to tomato sauce, stir to coat. Just before serving, add ricotta and oregano, stir to coat, season to taste and serve hot.

This recipe is from the December 2010 issue of .
Notes

Ben Milgate

Elvis Abrahanowicz

Styling by Emma Knowles

Ingredients

Method

Main

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