Recipe

Beans with tomato

Mar 31, 2010 1:00pm
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Beans with tomato
  • 30 gram butter
  • 1 clove garlic, crushed
  • 45 gram can anchovy fillets, drained, chopped finely
  • 2 brown onions (300g), chopped finely
  • 3 tomatoes (570g), chopped finely
  • 1 tablespoon tomato paste
  • 2 teaspoon finely chopped fresh basil
  • 1/2 teaspoon sugar
  • 1 kilogram borlotti beans, shelled
  • 1 cup (250ml) water
  • 2 teaspoon finely shredded fresh basil, extra

Method

Beans with tomato
  • 1
    Melt butter in large saucepan; cook garlic, anchovy, onion and tomato until onion is transparent. Add paste, basil, sugar and beans; mix until well combined.
  • 2
    Add the water; bring to a boil. Reduce heat; simmer, covered, about 30 minutes or until beans are tender. Stir through extra basil.

Notes

600g canned borlotti or cannellini beans can be substituted for the shelled borlotti beans; rinse and drain beans before adding for last 10 minutes of cooking. Recipe can be made 2 days ahead and refrigerated, covered; reheat or bring to room temperature before serving.

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