Green Beans & Tomatoes

GreenbeanTomasto (1 of 1)

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.

Serves 4

300g fine beans, trimmed & cut into 3-4cm pieces

1 tin of chopped tomatoes

25g butter

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.