Green beans in a tomato sauce

I have been thinking about how I buy vegetables. I prioritise local and homegrown, but at this time of year, I buy a lot from the local shops, trying to stick to Scottish produce wherever I can.

I also like to buy the reduced vegetables, to avoid the shops having to throw these away, reducing food waste. So, here comes the first of a series of recipes inspired by ingredients rescued from the reduced section.

INGREDIENTS:

  • 2 packs of fresh green beans
  • 1 red onion, halved and sliced thinly
  • 2 cloves of garlic, finely chopped
  • 1 can of chopped tomatoes
  • 4 tbsp vegetable oil
  • salt and pepper

METHOD:

  • Trim the beans and chop into 2 cm lengths
  • Heat the oil in a saucepan, and when it is hot, fry the garlic for 30 seconds.
  • Add the thinly sliced onion, and lower the heat a bit, cooking the onion until it is wilting. Do not let the onion start to turn brown. This should take around three minutes.
  • Add the tomatoes, beans, salt and pepper, and a cup of boiling water.
  • Bring the mixture to the boil, cover, and simmer for 15 minutes.
  • At the end, take off the lid and boil off any liquid, so that a thick tomato sauce coats the beans. Check the seasoning.

I served this with couscous, but rice would also be a really good option.

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