Chef's Recipes

Tomato-braised beans with ricotta and oregano

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

By Ben Milgate & Elvis Abrahanowicz
  • 15 mins preparation
  • 30 mins cooking
  • Serves 10
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Tomato-braised beans with ricotta and oregano
Tomato-braised beans with ricotta and oregano


  • 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


  • 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 .

  • Author: Ben Milgate & Elvis Abrahanowicz