Stewed green beans with tomato, chilli and cinnamon

Diets

Vegetarian
Gluten free
Paleo

Ingredients

Produce
- 3 Bay leaves
- 3 Garlic cloves
- 1 kg Green beans
- 1 Onion
- 1 good handful Parsley
- 3 Tomatoes, ripe

Baking & Spices
- 1 Chilli powder and ground cinnamon
- 1 Salt and freshly ground black pepper

Oils & Vinegars
- 100 ml Olive oil

Dairy
- 2 knobs Butter

Found on nonnascooking.com

Description

When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of cinnamon. It’s just as good served cold as it is warm. I’d be happy with a bowl of this and a chunk of bread.

Directions

Heat a large saucepan over medium-high heat. Add the oil and garlic and cook until just golden. Add the onion, bay leaves and butter, then season with salt and pepper. Cook for 10-12 minutes or until the onions are light golden and sweet. Add the diced tomato and stir for 2-3 minutes or until they begin to break down. Add the beans, chilli and spices and stir to combine well. Depending on how juicy the tomatoes are, you may need to add a splash of water to keep them moist. Cover with a lid slightly ajar and cook for 20-30 minutes or until the beans turn olive green. Season to taste. Remove from heat and stand until at least warm before serving topped with parsley. This gives the beans a chance to absorb the seasoning and flavour.
Tune into the SBS 2 Broadcast of Tropfest at 8:30pm on Sunday December 7.

Serves: 10-12
Prepare: 15 minutes
Cook Time: 45 minutes