This quick & easy side dish is one I’ve been cooking for years, & goes well with steak, lamb & chicken. This version of my recipe uses tinned tomatoes, but you can use fresh if you’ve a glut you need to use up (just de skin them first & chop up roughly). You can also replace the pomegranate molasses with the same amount of balsamic vinegar as well.
300g fine beans, trimmed & cut into 3-4cm pieces
1 tin of chopped tomatoes
1 large garlic clove, chopped finely
1 ½ tsp pomegranate molasses
Salt & pepper, to taste.
Take a large frying pan & place on a medium heat. Add the butter & heat till it starts to foam.
Add the garlic, & sauté until it just starts to take on colour (about a minute). Add the beans & sauté for another couple of minutes.
Finally add the tomatoes & pomegranate molasses, mix well & increase heat until it starts to bubble. Turn down heat low & simmer for around 20 minutes, or until the beans are soft. Season with salt & pepper to taste, & serve.
* Tip * to avoid the pomegranate molasses sticking to your measuring spoon, put a bit of oil on the spoon & spread around with your finger first – the molasses slides off easily. This also works for honey & treacle.