Ingredients
- 2 tablespoons olive oil
- 4 large shallots, thinly sliced
- 4 large garlic cloves, minced
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper
- 500 g green beans, trimmed
- 1 x 400 g can cherry tomatoes (e.g. Mutti)
- 60 ml water
- Sea salt and freshly ground black pepper, to taste
- Nigella seeds, to garnish (optional)
Instructions
- In a large, deep skillet, heat the olive oil. Add the sliced shallots and sauté over medium heat until translucent and softened (8-10 minutes). Add the minced garlic, paprika, and cayenne pepper and cook, stirring, until fragrant (1-2 minutes). Add the green beans and cook, tossing to coat the beans, for 2 minutes.
- Add the canned tomatoes and water (use this to rinse the can) and bring to a simmer. Reduce the heat to medium-low to low, cover the skillet with a lid, and gently cook, stirring occasionally, until tender (35-40 minutes), or until the beans react desired tenderness. Note: this sautéed green beans dish is cooked slowly and gently like a stew. It simmers on low heat so that all the flavours meld together- Ensure the beans lightly cook, without undercooking or overcooking. The beans should be cooked until tender, but not mushy.
- Season the green beans with salt and pepper. Transfer them to a serving dish and enjoy warm or at room temperature.
Nutrition
Notes
- In the summer months, when ripe, flavourful tomatoes are in abundant, use fresh tomatoes instead of canned. Either halved cherry tomatoes or grated or chopped tomatoes and a little tomato paste to add richness.
- Leftovers can be stored in a sealed container in the fridge for 3-4 days. You can enjoy them cold, brought to room temperature or warmed up in a skillet.