Braised green beans with tomato and garlic

I've made, and eaten, my fair share of beans and tomato sauce dishes. Sometimes they're ok, sometimes they disappoint. This one was the best yet! The long cooking time and slivers or fried garlic lift it to a whole new level. Yes, it's worth the fuss.

From https://www.theguardian.com/food/2020/jul/25/yotam-ottolenghi-recipes-for-summery-green-side-dishes

Serves 4 as a side or 2 as a main with rice

vegetarian, vegan, gluten free, dairy free

Ingredients

150g datterini (or cherry) tomatoes

550g vine tomatoes (ie, about 4-5), roughly chopped

120ml olive oil

1 onion, peeled, halved and finely sliced (180g net weight)

10 garlic cloves, peeled and finely sliced

8 cardamom pods, lightly bashed open in a mortar or with the flat of a knife

1½ tsp ground cumin

½ tsp chilli flakes

Salt and black pepper

450g green beans, trimmed and cut in half at an angle

4 tbsp (15g) roughly chopped coriander, plus extra picked leaves to serve

Directions

I didn't change anything from the original recipe, so head over to https://www.theguardian.com/food/2020/jul/25/yotam-ottolenghi-recipes-for-summery-green-side-dishes for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)