250g Green and/or Purple Beans
1 x onion sliced
3 x garlic cloves sliced
Tin of chopped tomatoes
Pinch of chilli flakes, fennel seed, coriander seed (all optional)
Good glug of olive oil
Pinch of sugar (optional)
Glug of red wine vinegar or Balsamic
Salt and pepper to taste
Warm olive oil in a saucepan and soften onion, garlic along with the chilli flakes, coriander and fennel seeds. Add salt and pepper and cook until soft and sweet.
Add beans and stir in for a few minutes to absorb flavour. Add the chopped tomatoes then fill the tin with water and add to the pot. You want a fair bit of cooking liquid here as it will reduce as it cooks the beans. Add a pinch of sugar and glug of vinegar now.
Put a lid on and simmer for 20-30 minutes then take lid off and cook for a further 10-15 minutes to reduce the sauce.
You are aiming for super soft beans and the sauce to be reduced enough to coat the vegetables. Taste and season and add more vinegar if you would like.
Allow to cool slightly . Serve warm with bread, your fave whoegrain or boiled potatoes