B00CU1W244_EBOK

1 SERVE =
2 units vegetables
1 unit fats
Braised green beans with
tomato and oregano
SERVES 4 PREP 10 mins COOK 35 mins
A great side dish to have with pan-fried
chicken, pork or fish. Cook the beans until
they are soft but still holding their shape.
1 tablespoon olive oil
½ onion, finely sliced
2 cloves garlic, sliced
1 teaspoon dried oregano
1 × 400 g tin peeled tomatoes
2 teaspoons salt-reduced tomato paste (puree)
450 g green beans, trimmed
1
Place a large saucepan over medium heat.
Add the olive oil, onion, garlic and oregano and
cook for 3–4 minutes until the onion begins to
soften. Add the tomato, tomato paste and beans,
season to taste with salt and pepper and stir
to combine. Bring to simmering point then reduce
the heat to low, cover and cook for 20 minutes.
Remove the lid and cook for a further 5–10 minutes
until the beans are soft and tender but not
falling apart.
Tip: Try adding a pinch of chilli flakes or cayenne
pepper for some extra kick, or sprinkle the beans with
50 g reduced-fat feta for ¼ dairy unit.