Filed Under: main-dish, simmer, southwestern, Under 20 Mins, Vegetables

Tomato Simmered Beans

Serve with Black Olive Crusted Schnitzel

April 8th, 2012

*Find this and other great recipes in… Instant Entertaining By Donna Hay. Following the worldwide success of her last book, The Instant Cook, Donna Hay brings you fresh, easy-to-follow recipes and clever styling ideas for entertaining family and friends. From an impromptu weeknight dinner for two to a celebration for twelve, from a lazy Sunday lunch to an elaborate Asian-inspired Saturday feast, Instant Entertaining is everything you need to make your occasion an instant success.
*This recipe has been adapted from its original.

  • 1 tablespoon olive oil
  • 3 cloves garlic, sliced
  • 4 Roma tomatoes, cut into wedges
  • ½ cup dry white wine (or chicken stock)
  • 300 grams green beans, trimmed
  • ¼ cup torn fresh basil leaves
  1. Heat a frying pan over medium heat.

  2. Add oil and garlic and cook for 1 minute or until fragrant.

  3. Add tomatoes and wine and cook for 5 minutes.

  4. Add beans and cook for a further 5 minutes or until just tender.

  5. Stir in basil, salt and pepper and serve with schnitzel.

Tomato Simmered Beans

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