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Red and Green and Beans All Over
You can cook just about any bean in this pepped up sauce – runner beans, butter beans, fine beans. Here, we’ve gone with French beans. Serve it up as the main event, a side for meat or as a part of a tapas spread.
- A bundle of French beans, runner beans or a tin of butter beans
- A splash of olive oil
- 1 onion, finely diced
- 100g chorizo or smoky bacon, snipped into little pieces (optional)
- 2 garlic cloves, finely chopped
- ½ red chilli or a good pinch of chilli powder (more or less to taste)
- 1 tin of chopped tomatoes
- Freshly ground pepper
- 1-2 glasses white or red wine
- Sea salt
- A handful of parsley or a pinch of fresh thyme leaves
- A little grating of lemon zest
1. Prep your beans. Top and tail your beans if using French, fine or runners. Cut the runners into chunks or halve into long skinny pieces. Drain tinned butter beans, if using. Set aside.
2. Slug a little olive oil in a hot frying pan. Add your onion and the chorizo or bacon, if using. Lower the heat and cook till softened.
3. Swirl in the garlic and chilli. Cook till softened.
4. Add the tomatoes and a good hit of pepper. Crank up the heat. Let the tomatoes bubble up and reduce down a bit. Add a glass of wine. Let it reduce down a bit, too.
5. Fold the beans through the sauce. Lower the heat. Pop a lid on. Let them cook for 30 mins, check on them and stir a few times during cooking. Add a little more wine (or some water), if needed.
6. When the beans are tender and the sauce thick, taste. Season as needed. Pep up with fresh herbs and lemon zest.
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