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Green beans with tomatoes and garlic

Mike Robinson
In this great little recipe by Mike Robinson, the beans are not boiled, but roasted in olive oil and white wine

Green beans with tomatoes and garlic

Method

1. Preheat the oven to 200C/gas 6. In a baking dish, mix the beans, cherry tomatoes, garlic, and olive oil. Add half of the white wine, the lemon zest and juice, and season well. Cover the dish with foil, and place in a hot oven.

2. After 10 minutes, remove, stir well and add the rest of the wine. This time, leave the foil off and cook for a further 10 minutes at the same temperature, then remove and add the parsley. The tomatoes will have broken down, leaving the beans coated with oily, cooked down tomatoes.

This recipe is from Wild Flavours (Cassell Illustrated)

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
450g green beans, topped and tailed
150g cherry tomatoes, quartered
4 garlic cloves, coarsely chopped
4 tbsp Olive oil
125ml White wine
1 lemon, zest and juice
1 handful flat-leaf parsley, chopped
salt and pepper