SERVES FOUR
INGREDIENTS
1 kg young green beans
125 ml olive oil
1 large onion, finely diced
2 tomatoes, diced
pinch of sea salt
1 tablespoon sugar
METHOD
Top and tail the beans, then cut them in half.
Heat the oil in a frying pan and fry the onion over medium heat for 10–15 minutes, or until the onion is soft but not browned. Add the beans, tomato, salt and sugar. Cover and cook over low heat for 15 minutes, or until the beans are tender and most of the liquid has evaporated. Add a little water if the mixture is too dry.
Serve the braised beans hot or cold.
NOTE
Refrigerate the beans for up to three days.