Greek olive oil beans with fetta

Karen Martini

Time:: < 30 mins
Difficulty:: Easy
Serves:: 4
Special options:: Gluten-free, Vegetarian, Nut-free

Broad beanscan be eaten with the skins on. This dish can be served hot or at room temperature. Enjoy it with poultry, grilled meats or on its own.

Greek olive oil beans with feta; great hot or cold. Photo: Marina Oliphant

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Ingredients

100ml extra virgin olive oil

300g green beans, tops trimmed, tails on

1 1/2 cup podded broad beans

4 eschallots, finely sliced

4 cloves garlic, finely sliced

1 long red chilli, finely sliced with seeds in

1 tin crushed tomatoes

2 tbsp red wine vinegar

2 tbsp castor sugar

1 bay leaf

Sea salt and pepper

1 handful fresh oregano, leaves torn

100g firm greek feta, crumbled

Method

1. Place a medium heavy-based frying pan over medium heat.

2. Add oil and both beans, cook for four minutes then add eschallots, garlic and chilli and cook for three minutes or until golden brown.

3. Add tomatoes, vinegar, sugar, bay leaf, salt and pepper. Simmer for 10 minutes until vegetables are tender.

4. Sprinkle with oregano and feta and serve.

Tip This recipe is also an excellent way to cook baby okra.

Drink Unwooded chardonnay

Main ingredient:: Cheese
Cuisine:: Greek
Course:: Side Dish, Light lunch

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