Braised Romano Beans with Spicy Cherry Tomato Sauce
Ingredients
-
2
tablespoons
olive oil
-
1
medium
shallot, small dice
-
1
tablespoon
fresh thyme leaves, minced
-
½ – 1
teaspoon
dried chilli flakes or ground chillies
-
¼
teaspoon
smoked paprika
-
1
tablespoon
capers, minced
-
2
cloves
garlic, minced
-
2
tablespoons
tomato paste
-
1
lb
cherry tomatoes, halved
-
½
cup
water
-
¾
lb
green Romano beans, cut into 2-inch pieces
-
½
cup
walnut halves
-
½
teaspoon
finely grated lemon zest
-
½
teaspoon
tamari soy sauce
-
¼
cup
chopped fresh parsley
-
to taste
sea salt and ground black pepper
-
for garnish
chilli oil (optional)
Instructions
- Heat olive oil in a large sauté pan over medium heat.
- Add shallots and thyme, cooking until shallots are translucent.
- Stir in chilli and smoked paprika, cooking for about 30 seconds.
- Add capers and minced garlic, stirring until fragrant.
- Incorporate tomato paste, stirring until it darkens.
- Add cherry tomatoes, seasoning with salt and pepper, and simmer for 5 minutes.
- Stir in water and let the sauce simmer for another 5 minutes.
- Add green Romano beans, season with salt and pepper, and bring to a boil.
- Lower heat to a simmer, cover, and cook until beans are tender, about 15-18 minutes.
- Meanwhile, mix chopped walnuts with lemon zest and a pinch of salt.
- Once beans are done, stir in tamari soy sauce and adjust seasoning.
- Serve warm, topped with walnut mixture and parsley, garnished with chilli oil if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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