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Slow-cooked Roman beans with tomato

Australian Gourmet Traveller recipe for slow-cooked Roman beans with tomato

By Rodney Dunn
  • 5 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Slow-cooked Roman beans with tomato


  • 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


  • 1
    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.


Drink Suggestion: Light Italian red. Drink suggestion by Max Allen

  • Author: Rodney Dunn