Can be vegan* Serves 4 Prep Time: 20 minutes Cooking Time: 30 minutes Ingredients · 1 kg vine tomatoes, skinned, deseeded and chopped · 250g green beans, blanched and cut into 2 cm pieces · 175g podded broad beans, blanched and peeled to remove · tough outer skin · 1 medium onion, finely chopped · 4 tbsp olive oil · 1 tsp cardamom seeds · 1 tsp ground cinnamon · 2 tbsp tomato puree · 2 tsp runny honey* or light muscovado sugar To garnish · 35g toasted walnuts, chopped · 1 medium lemon, cut into wedges · Season to taste
Method 1. Saute the onion in 2 tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, the other 2 tbsp oil and a little water if the sauce seems too thick. Season well. 2. Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary. 3. Finally stir in the honey and the broad beans and simmer for a further 5 minutes, at which point the sauce should be quite thick. Serve with a fruity couscous with fresh herbs. This recipe is from www.vegsoc.org