Slow-cooked Roman beans with tomato
Australian Gourmet Traveller recipe for slow-cooked Roman beans with tomato
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Cooking tools:
- Heavy-based saucepan
- Stove
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 50 ml extra-virgin olive oil, plus extra to serve
- 1 onion, cut into 2cm pieces
- 3 cloves of garlic, thinly sliced
- 400 gm canned tomatoes
- 1 tbsp honey
- 1 tsp each ground allspice and coriander
- 375 gm Roman beans, trimmed and halved crossways
- To serve: Turkish bread
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