5Tbspolive oil, I use a mild extra virgin, plus extra to serve
1smallonion, finely chopped
1clovegarlic, finely chopped
1tspsugar
200 g (2 medium)tomato, peeled and chopped
50mlwater
extra virgin olive oil, to serve
salt and black pepper
How I make it
Rinse and dry the beans. Cut or break off the ends and any string running alongside the edges of the bean. Cut in c. 5×1 cm strips at an angle. If using regular beans, top and tail and use whole or cut in half.
Fry the onion in a large pan or pot on medium heat until the onion is softened but not browned, 10-12 minutes. Stir regularly.
Add garlic, sugar and some salt and fry for another minute, stirring continuously. Add the beans, tomatoes and water. Stir well. Put a lid on and let simmer for 30 minutes, stirring occasionally. Add extra water if necessary.
Remove the lid and continue to simmer until the water has evaporated and the beans are completely soft, 10-20 minutes. Season.
Take off the heat, put the lid back on and let rest until the beans have reached room temperature. Serve with a drizzle of extra virgin olive oil on top.
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