This dish is great for entertaining, as the flavours actually improve if made in advance, though it’s still delicious cooked just before serving.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
122
Ingredients
2 Tbsp. extra virgin olive oil, plus extra to drizzle
1 large onion, finely chopped
2 garlic cloves, crushed
2 tsp. dried oregano
2 Tbsp. tomato purée
400 g tin chopped tomatoes
400 g tin butter beans, drained and rinsed
400 g fine green beans, trimmed
1 Tbsp. red wine or sherry vinegar
1 tsp. sugar or runny honey
Directions
Step 1Heat oil in a wide pan (that has a lid) over low-medium heat. Add onion and a pinch of salt and cook for 10-12min, stirring occasionally, until soft. Stir in garlic, oregano and tomato purée; cook for 2min.
Step 2Add tinned tomatoes and 400ml water (use the water to rinse all the juices from the tin). Bring to the boil over medium-high heat and bubble for 5min.
Step 3Add butter beans and green beans to the pan, reduce heat to low, cover and cook for 30min, or until green beans are just tender. Uncover, stir in vinegar, sugar/honey and plenty of freshly ground black pepper, and bubble rapidly for 7-8min, until sauce is reduced. Check seasoning and serve hot, warm or at room temperature (see intro), drizzled with a little extra olive oil just before serving.
GET AHEAD Prepare up to a day ahead; cool, cover and chill. Reheat gently to serve, adding a little water, if needed, to stop the sauce sticking.
Per serving:
Calories: 122
Protein: 5g
Fat: 4g
Saturates: 1g
Carbs: 14g
Sugars: 8g
Fibre: 6g
Become the host with the most with these breezy recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
